Low Protein Roasted Red Pepper Soup (PKU)

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.