Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, vickys red pepper soup with basil oil gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) See more ideas about Recipes, Food These are the best black bean burgers I've ever had! Simple and healthy homemade recipe with garlic, spices, onion, pepper, salt, pepper, and not much else.

To begin with this recipe, we must prepare a few components. You can have vickys red pepper soup with basil oil gf df ef sf nf using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:

1. Take 300 grams baby plum tomatoes
2. Make ready 2 red onions, chopped
3. Get 2 red chillies, deseeded & finely chopped
4. Prepare 3 clove garlic, finely chopped
5. Get 4 red bell peppers, deseeded & chopped
6. Take 1 sweet potato, peeled and chopped
7. Get 700 ml vegetable stock
8. Get 2 tsp sweet smoked paprika
9. Make ready 10 fresh basil leaves
10. Get extra virgin olive oil
11. Prepare to taste sea salt & freshly ground pepper

Learn how to make Tomato-Basil-Red Pepper Soup. Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From I like to use fruit in my salads as well as vegetables and I find the flavour of an orange goes really well with beetroot and red onion. Great recipe for Vickys Chunky Chilli Bean Soup, GF DF EF SF NF. Chopped red peppers, onion, and garlic are sauteed in butter, simmered in chicken broth, pureed, strained and reheated with heavy cream to create this "This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart.

Instructions to make Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350°F
2. Heat 3 tablespoons of the oil in a heavy pan and sweat off the onions, chillies and garlic over a low heat until the onions are translucent
3. Add a pinch of salt, the bell peppers and sweet potatoes and cook for a further 20 minutes or until the vegetables are softened
4. Meanwhile, put the tomatoes on a baking tray and toss in some oil with a sprinkle of salt. Roast for 15 minutes until the skins start to split open
5. Add the roasted tomatoes with the juices in the baking tray and the vegetable stock. Bring to the boil and simmer for 10 minutes
6. Put the soup in a blender and liquidise smooth. Return to the pan, stir in the paprika and season to taste with the salt & pepper
7. Finely chop the basil and mix with a few tablespoons of the oil
8. Ladle the soup into bowls and top with a swirl of the basil oil

When the peppers are cool, remove and discard the skins. Optional: garnish with a few drops of olive oil, crushed red pepper flakes, slivered basil and thinly sliced roasted red peppers. Recipe: Tasty Vickys Root Veg & Sausage Soup, GF DF EF SF NF. How to Make Appetizing Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF. Roasted Tomato and Red Pepper Soup Recipe.

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