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This is a tasty soup that is quick and easy to make. I'm using red peppers from a jar for convenience, but if you have more time you can use fresh red peppers. Just spray with olive oil and roast in the oven for approx 30 minutes until the skin starts to darken and becomes loose. Allow to cool. Peel and add at the tomato and stock stage.
The recipe makes four portions. Serve with crusty bread for a satisfying lunch or supper.
The nutritional values are given at the end of the recipe. You can also download the recipe from my website www.salisburynutrition.co.uk where you will find lots of tasty vegan recipes plus tips on healthy eating.
Do you have a favourite vegan recipe you would like me to cook for the podcast?  Email it to me at [email protected]  and I'll give you a shout-out on the podcast or say 'Hi' to me on social media. You'll find me on Facebook, Twitter, Instagram, and YouTube.
Try my new nutrition App and get healthy recipes directly on your phone, plus nutritional information and  courses The app is FREE and can be downloaded here
If you're just starting your vegan journey, why not try my book 'Easy Vegan', it's available on Amazon as an ebook for £1.99 or read for FREE on Kindle Unlimited


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