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My Pepper & Tomatoe Soup

lisi

Full Member
S: 12st1.0lb C: 11st1lb G: 10st0lb BMI: 25 Loss: 1st0lb(8.28%)
#1
I have pointed this as 0 points per serving. I only use 0 point vegetables & a drizzle of olive oil.
I make a big batch of it on the weekend to last me all week and I freeze it too!!

So here goes:
8 Tomatoes
3 Red/Yellow Peppers
1 Chilli (I've used red & green before)
3 Garlic Cloves
3 large Onions
1 tin chopped tomatoes

Cut all the veg up roughly and put in a roasting tin - drizzle olive oil over them and roast. I then add the chopped tomatoes to it in a pan and boil on low heat for about 5/10 minutes to soften everything up. Put it all in a blender until its a nice thick consistence and add seasoning to taste.

Very very lovely and as I worked it out at 0 point - great filler for when your coming down in points.
 
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Lucia Lucia

Silver Member
S: 24st4lb C: 18st1lb G: 12st0lb BMI: 43.4 Loss: 6st3lb(25.59%)
#4
Another one to try:

1 butternut squash cubed
4 pieces garlic peeled
2 teaspoons rosmary
veggie oxo cube in boiling water
5g olive oil

wipe a lidded dish with olive oil add the garlic, rosemary and butternut squash and cook in the oven til soft. Blitz in the food processor and add enough of the stock to make it soupy. Very tasty.
 


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