Michelle's Freefrom Very Red Soup

Corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

This is a brilliantly coloured soup - as you can see - and tastes just as good as it looks. Although it is quite sweet it is also very refreshing.

Serves 6

IngredientsVery red soup

  • 2 tbsp olive oil
  • 2 large red (sweet) peppers, deseeded and sliced
  • 4 small beetroots (beets), scrubbed, topped, tailed and diced
  • 500g / 1lb 2oz sweet potatoes, peeled and diced
  • 200g / 7 oz fresh plum tomatoes
  • 1.2 litres / 40fl oz gluten & wheat-free vegetable stock
  • sea salt and freshly ground black pepper


  1. Heat the oil in a heavy pan and add the pepper.
  2. Cover and sweat for 15-20 minutes then add the beets, sweet potatoes and tomatoes.
  3. Cover and continue to cook for another 5 minutes.
  4. Add the stock, bring to the boil, cover and simmer for 20-30 minutes or until the root vegetables are quite soft.
  5. Remove from the heat and purée in a food processor.
  6. Return to the pan and season to taste with sea salt and freshly ground black pepper.
  7. Serve hot or chilled.

Serves 6 - per portion
151cals - 3g protein
4.5g total fat - 0.7g sat / 3g mono / 0.5g poly
26g carbohydrate of which 12g sugar
5g fibre - 160mg sodium / 0.4g salt

Good Source of: Vitamins B6 & C & folate

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