Serve our Warburtons Gluten Free Multiseed Sandwich Thins toasted, with a bowl of warming homemade roasted pepper soup, to enjoy and dunk away with.
Serves:
4
Ingredients:
- 4 Warburtons Gluten Free Multiseed Sandwich Thins
- 4 red peppers
- 400g cherry tomatoes, washed
- 1 clove of garlic, peeled and halved
- 2 tbs olive oil
- 1 small onion, chopped
- 1 stick celery, trimmed and sliced
- 1 large carrot, peeled and sliced
- ½ tsp paprika
- Pinch hot chilli powder
- 1 gluten free vegetable stock cube
- 1 litre boiling water
- 1 Freshly ground black pepper
- Few sprigs fresh flat leaf parsley
Method:
- Pre-heat the oven to 180ºC/160ºC fan.
- Place the whole peppers on a baking tray and drizzle with ½ tbs of the olive oil. Place the tomatoes on another baking tray with the garlic and drizzle with another ½ tbs of oil. Roast all the vegetables in the oven for about 30 minutes, until the tomatoe
- Meanwhile, make up the stock with the boiling water.
- Heat the remaining oil in a large heavy saucepan and add the onion, celery and carrot and fry over a medium low heat for 5-10 minutes until starting to soften, but do not allow to brown. Stir in the paprika and chilli powder and stir again. Pour in the ho
- Add the roasted tomatoes and garlic to the pan, scraping in all the cooking juices from the tray.
- Remove the cooled peppers from the bag and place on a board. Peel off the skin and discard. Halve the peppers and remove the seeds and stalk and discard. Roughly chop the flesh and add to the pan.
- Bring the soup to the boil then immediately reduce the heat to a gentle simmer, cover and cook for 20-30 minutes, until the carrots are very tender, stirring occasionally.
- Remove from the heat and use a stick blender in the pan to puree the soup. Add a little more boiling water if it is a little thick, then season with black pepper. Ladle into warmed bowls and garnish with a little chopped parsley. Serve with toasted Newbur