Roasted Red Pepper and Tomato Soup

Servings: 2

Timings: 15 minutes prep, 30 minutes cooking


2 red peppers

1 onion

1 tin of chopped tomatoes

2 tsp of Zing Foods Paprika Spiced coconut oil


In a very hot oven, roast whole peppers till they blacken and blister. You can speed this up under the grill if you want

To make the peppers easier to peel, place in a bowl when they come out the oven and cover in cling film so they steam. When cool roughly chop

Chop onion and soften in Paprika Spiced oil, add the chopped pepper, tin of tomatoes and half a tin of water

Season and add some sugar to help the tomatoes

Whizz up and garnish with coconut cream, coriander or croutons