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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This low-carb roasted red pepper and squash soup is great to cook for the week ahead.
1 Heat the oven to 180°C/fan 160°C/gas 4. Spread the capsicums, squash and onion in a large baking tray. Sprinkle with black pepper and drizzle over 1 tablespoon of the olive oil. Bake in the oven for about 20 until the edges begin to blacken. Remove and allow to cool slightly. When cool enough to handle, remove most of the skin from the peppers and discard. Roughly chop the flesh.
2 Heat the remaining olive oil in a large saucepan and add the baked vegetables. Add the stock and chilli flakes or diced chilli and bring to the boil, then simmer for about 20 min until everything is soft. Remove the pan from the heat and blend the soup with a hand blender or food processor.
To serve, reheat until hot, then garnish with the parsley or coriander.
For a richer dish add a handful of fried chorizo, or trying adding 1 tablespoon each of fried diced halloumi or toasted nuts.
Calories 174 cal
Kilojoules 728 kJ
Total fat 6.7 g
Saturated fat 1.3 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
A full bodied soup but I added 6 roasted tomatoes as well.
This was tastier than I hoped! I added:
– 6 cloves of garlic in the oven with skin on. Removed the skin and added it to the pot.
– half a teaspoon of smoked paprika with the veggies in the pot. I allowed it to become fragrant for a minute or so before adding the stock.