Spanish Pepper and Watermelon Soup

Name: Spanish Pepper and Watermelon Soup with Croutons
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 3 Pieces of Red pepper; 1 Pieces of Red onion; 250 Grams of Cherry tomatoes; 1 Tbsp of Olive oil; 3 Pieces of Garlic cloves; 2 Grams of Smoked paprika powder; 15 ML of Balsamic vinegar; 30 Grams of Tomato paste; 1 Pieces of Vegetable stock cube; 10 Grams of Agave syrup; 800 ML of Water; 450 Grams of Watermelon; 1 Pieces of Large red chilli; 15 Grams of Fresh basil; 2 Pieces of Ciabatta; 2 Grams of Dried oregano; 2 Tbsp of Olive oil; 1 Tsp of Salt

with Croutons

Summer's favourite vegetables come together in this Mediterranean soup.

Cals 430 · Prot 17 · Carbs 89 · Fat 2

Vegan

45 min

Spanish Pepper and Watermelon Soup with Croutons

Summer's favourite vegetables come together in this Mediterranean soup.

Cals 430 · Prot 17 · Carbs 89 · Fat 2

Vegan

Ingredients

Soup

Red pepper

3 Pieces

Red onion

1 Piece

Cherry tomatoes

250 Grams

Olive oil

1 Tbsp

Garlic cloves

3 Pieces

Smoked paprika powder

2 Grams

Balsamic vinegar 14*

15 ML

Tomato paste

30 Grams

Vegetable stock cube 15*

1 Piece

Agave syrup

10 Grams

Water

800 ML

Watermelon

450 Grams

Large red chilli

1 Piece

Fresh basil

15 Grams

Croutons

Ciabatta 10*11*

2 Pieces

Dried oregano

2 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Allergens

*14 Sulphur Dioxide, *15 Celery, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1816 / 430
Fats (g)	1.7
of which saturated (g)	0.2
Carbohydrates (g)	89
of which sugars (g)	15.6
Fibers (g)	8.6
Proteins (g)	16.9
Salt (g)	2.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast vegetables

Preheat the oven to 200°C/180°C fan. Halve and de-seed the red peppers. Peel and quarter the red onion. Place the red onion, peppers and cherry tomatoes on a baking tray. Drizzle with olive oil and roast in the oven for 30 min.

2 Prep garlic and ciabatta

Meanwhile, peel and crush the garlic cloves. Tear or chop the ciabatta into chunks.

3 Roast croutons

Place the ciabatta on a baking tray, sprinkle with the dried oregano, drizzle with olive oil and season with a generous pinch of salt. Roast in the oven for 10-12 min or until golden and crispy.

4 Make soup

Meanwhile, heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the crushed garlic and smoked paprika and fry for 30 sec. Add the balsamic vinegar and tomato paste and fry for 1 min further. Add the vegetable stock cube, agave syrup, water and all of the roasted vegetables. Simmer for 8-10 min.

5 Prep melon and blitz soup

Meanwhile, roughly chop the watermelon. De-seed and chop the red chilli. Roughly chop the basil. Pour the soup, watermelon and chilli (spicy!) into a blender and blitz until smooth.