Monday
Smoky tomato and paprika soup with manchego fingers
Smoky tomato and
paprika soup with manchego fingers
·
30 Minutes·
Serves 4·
Easy·
Vegetarian
Ingredient
·
Onions 2, Chopped·
Carrot 1, Grated·
Celery 2 Sticks, Chopped·
Garlic 2 Cloves, Crushed·
Smoked Paprika 2 Tsp·
Olive Oil·
Chopped Tomatoes 2 X 400g Tins·
Tomato Purée 2 Tbsp·
Vegetable Stock 500ml·
Double Cream 75ml·
Manchego Fingers To Serve·
Manchego 150g·
Large White Bloomer 8 Slices, Crusts Trimmed Off·
Butter
Recipe
1.
Cook the onion, carrot, celery and garlic in 2 tbsp olive oil until it’s
soft. Add the smoked paprika and cook for 1 minute, then add the tomatoes,
purée and stock. Simmer for 15 minutes, or until the veg is very soft.2.
Whizz in a blender, then add the double cream and whizz again.3. Make sandwiches
with the manchego. Butter the outsides of the sandwiches then fry them in a
non-stick frying pan until crisp and golden. Cut into fingers and serve
with the soup.·
Per serving 227kcal | protein 4.4g | carbs 15.8g | fat 16.5g |
sat fat 7.1g | fibre 5.1g | salt 0.6g