Low-carb roasted red pepper and squash soup
Soups
2 ratingsRate

Low-carb roasted red pepper and squash soup

This low-carb roasted red pepper and squash soup is great to cook for the week ahead.
Serves: 4
Time to make: 50 mins
Hands-on time: 10 mins

Serving suggestion

To serve, reheat until hot, then garnish with the parsley or coriander.

HFG tip

For a richer dish add a handful of fried chorizo, or trying adding 1 tablespoon each of fried diced halloumi or toasted nuts.

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Photographer: HFG staff

Last updated date: 14 August 2020

One comment on Low-carb roasted red pepper and squash soup

  1. Cleone Blomfield April 17, 2021 at 10:58 am #

    A full bodied soup but I added 6 roasted tomatoes as well.

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