Roasted Red Pepper and Butternut Soup by Natasha Maseko
Spiced butternut and red bell peppers roasted to perfection then blended with an aromatic broth. Topped with greek yogurt and served with fresh bread
Feeds
4Person
Preparation time
60Min.
easy
Ingredients
- 30 ml of olive oil, divided
- 1 butternut peeled and cubed
- 1 large red bell pepper, cut into chunks
- 5 ml Robertsons cinnamon
- 5 ml Robertsons paprika
- 2.5 ml Robertsons cumin
- 1/2 onion, finely chopped
- 5 ml crushed garlic
- 2.5 ml crushed ginger
- 15 ml Robertsons thyme
- 2 Knorr chicken stock pots
- 1 litre of boiling water
- 1 ml Robertsons black pepper
- 250 ml (1 cup) Greek yogurt for garnish
- 1 sprig fresh thyme for garnish
Preparation method
Serve with italian bread.
Nutrition
- Gluten Free
- Nut Free
whatsfordinner Menu Planner
Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.