Omg I will be prepping this soooo often! Tasty, higher in protein compared to shop bought/ other homemaker soups (so it’ll keep us fuller) and great for kids too! Loads of veggies and protein!
457 calories including cheesey garlic bread per serving. Recipe serves two.
P: 25g F: 19g C: 54g
Ingredients for two serving - but you can double up to make more
560g on-the-vine tomatoes- halved
100g - 1 large red pepper, in chunks and deseeded
100g- 1 small red onion, peeled and diced
8 garlic cloves
15 x sprays of 1kcal spray
200ml chicken stock (I used 1 stock cube and water)
150g cottage cheese
40g sundried tomatoes
8 Fresh basil leaves
20g grated padano (the powdered Parmesan cheese)
15ml splash of balsamic vinegar
Salt and Pepper
(Chilli flakes optional)
2 x Aldi reduced fat garlic slice
40g (20g each slice) red leister grated cheese
Method
Preheat the oven to 200°C (fan).
Place the halved tomatoes, red pepper, red onion, garlic bulb. Spray with 15 sprays of 1kcal spray, splash of balsamic vinegar and season with salt and pepper.
Roast for 25-35 minutes until soft and caramelized.
Blend the roasted vegetables with chicken stock, the cottage cheese, basil, sundried tomatoes and Parmesan until smooth.
Adjust the consistency with more stock if needed, season to taste, then warm the soup back up gently before serving.
Cheesy garlic bread - I done mine in the air fryer- cooked bread for 4 mins. Topped with cheese and air fryer for 1-2 mins until cheesy melted!
Enjoy!!!!!
Comments