Roasted Red Pepper Soup

Ingredients

  • 1/3 tin chopped tomatoes
  • 150ml veg stock
  • ½ small onion (chopped)
  • 1 ½ red peppers (sliced)
  • GlytactinBuild 20/20 – Please use the entire sachet of GlytactinBuild 20/20 to count as your 20g protein substitute.  

For this recipe, you will also need oil, salt and pepper to taste (optional).

Method

  • Microwave peppers for 3-4 minutes until softened.
  • On a high heat, fry ½ tbsp. olive oil in a saucepan. Add the onion and stir for 2 minutes. Add the peppers and stir for a further 2 minutes. 
  • Add all of the Glytactin Build 20/20 and vegetable stock, bring to the boil and stir for a further 2 minutes. 
  • Blend using a hand blender and serve!

Serves

1 person.

Nutritional information per serving

Calories: 299 kcal

Phe: 20mg

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