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Low-carb roasted red pepper and squash soup
Soups
4 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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2 comments 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.

  2. Anna December 2, 2021 at 8:51 pm #

    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.

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