Tomato & Capsicum Soup

 

5 Mins Prep + 5 Mins Cooking

lemon roasted salmon with vegetables

Serves 4 | 989 kjs (236 calories) per serve

 

INGREDIENTS

310g roasted pepper-strips

2 garlic cloves, crushed

2 teaspoons balsamic vinegar

820g tin condensed tomato soup

1 cup low fat milk

2 cups water

100g skim feta, crumbled

INSTRUCTIONS

1.    In a medium jug, place peppers, garlic and balsamic vinegar, and puree until smooth.

2.    Heat a large non-stick saucepan over medium high heat. Add pepper and garlic puree and cook, stirring for 1 minute.

3.    Add soup, milk and water. Stir to combine. Cover and bring to the boil, stirring occasionally. Reduce heat to medium. Simmer partially covered for 5 minutes.

 
 
LunchRuth Burton