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Roasted Red Pepper Soup with Chilli Flatbread
A comforting roasted red pepper and shallot soup served with homemade spicy oven-baked flatbreads.
Vegetarian
Soup
Lunch
Flatbread
Roasted
Estimated Nutrition
Calories
1054.5
kcal / serving
1054.5 kcal total
Carbs
113.8
g
per serving
113.8 g total
Fat
58.1
g
per serving
58.1 g total
Protein
19.3
g
per serving
19.3 g total
Cook Time
25
minutes
Serves
1
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
50
ml
Double Cream
GrainsCereals
150
g
Plain Flour
Liquids
200
ml
Chicken Stock
hot, can substitute with vegetable stock
50
ml
Water
tepid
NutsSeeds
1
tsp
Thyme
fresh leaves
1
pinch
Salt
for seasoning
1
pinch
Black Pepper
freshly ground
1
tsp
Chilli Flakes
dried
1
tsp
Salt
for dough
OilsFats
1
tbsp
Olive Oil
for roasting
25
ml
Olive Oil
for flatbread dough
Vegetables
0.5
piece
Red Pepper
core and seeds removed, roughly chopped
0.5
piece
Banana Shallot
sliced
Method
1
Preheat the oven to 200°C and heat a flat baking sheet inside.
2
Mix the red pepper, shallot, thyme, and olive oil in a bowl with seasoning.
3
Roast the vegetables on a clean baking sheet for 12 minutes until browned.
4
Blend the roasted vegetables, stock, and cream in a food processor until smooth.
5
Mix flour, oil, water, chilli flakes, and salt into a dough and roll to 0.5cm thick.
6
Bake the flatbread on the preheated sheet for 10 minutes, cool, and cut into quarters.
7
Serve the hot soup in a bowl with the chilli flatbread on the side.