57p per serving
Roasted red pepper soup with crispy croutons, p80
photographs HANNAH TAYLOR-EDDINGTON
Roasted red pepper soup with crispy croutons
Fajita chicken rice bowl with burnt lime, p80
£2.04 per serving
Warm up on cooler evenings with this vibrant soup spiked with fiery chilli powder and harissa. The crispy croutons are optional , but add welcome crunch .
SERVES 4 PREP 5 mins COOK 22 mins EASY V
2 red onions, roughly chopped
2 carrots (250g), roughly chopped
1 tsp olive oil
2 garlic cloves, roughly chopped
200g jarred roasted red peppers (drained weight), drained and roughly chopped
1 tsp rose harissa paste
1 tsp cumin seeds
1 tsp kashmiri chilli powder (or any other chilli powder)
850ml low-salt vegetable stock
4 tbsp natural yogurt, to serve
For the croutons (optional)
100g slightly stale wholemeal crusty bread, cut into cubes 1 tsp olive oil