Great Scot Vegetable Broth Mix - 16 Servings

Roasted Tomato & Red Pepper SoupServes 4Preparation time: 15 minutesSoaking time: 8-12 hours or overnightCooking time: 50 minutesIngredients:2 large red peppers, deseeded and quartered4 medium tomatoes, halved100g Great Scot Vegetable Broth Mix, soaked and drained1 tbsp vegetable oil2 garlic cloves, crushed1 litre vegetable stock, hot3 tsp smoked paprikaSalt and black pepper4 tbsp creme fraicheMethod:1. Preheat the oven to 200°C (fan 180 °~C), Gas Mark 6.2. Bake the peppers and tomatoes on a baking tray in the preheated oven for 20-25 minutes.3. Meanwhile, boil the vegetable broth mix for 10 minutes and drain.4. Heat the oil in a large pan and fry the garlic for 1-2 minutes.5. Add the cooked peppers, tomatoes, broth mix, stock and 2 teaspoons of the paprika. Bring to the boil, cover and simmer for 40 minutes until the vegetable broth mix has softened.6. Blend with a hand blender or liquidiser until no large pieces remain.7. Season to taste before serving with a spoonful of creme fraiche and a little sprinkle of the remaining paprika.

Re-Closable Packaging

Full Product Name:A Mix of Dried Cereal, Pulses & VegetablesStorage:Store in a cool dry place. Once opened store in an airtight container.Best before end: See side of pack.Usage:16 ServingsOrigin:Product of more than one country. Packed in the UKAdditional Information:When cooked according to instructions. 30g of uncooked vegetable broth mix weighs approximately 80g when cooked.