Photo: Cala
Red pepper & Wensleydale soup
9 ingredients
Serves 2
openrecipes
Vibrant and veggie - soup doesn't get much better than this
Estimated Nutrition (whole recipe, rough)
318
Calories
10g
Protein
24g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 1 onion , roughly chopped
- 1 garlic clove , crushed
- 1 red pepper , roughly chopped
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 200ml vegetable stock
- 100g Wensleydale cheese , crumbled
- a handful basil , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes