Seasonal Vegetarian, Gluten free, Egg free recipe
Vegetarian soup made with yellow bell peppers, potatoes and onion.
Heat the sunflower oil in a pan and add the onions. Fry for around 2 minutes at medium heat. Add the chopped bell peppers and fry for another 2 minutes. Add the chopped potatoes and fry for 1 more minute.
Add the bouillon, bring to a boil and cook for 15 minutes or until the potatoes are soft.
Puree the soup with a hand blender, or through a sieve. Rinse the red kidney beans.
Add the red kidney beans and reheat the soup. Add the chopped coriander and stir.
Serve with the soured cream and fresh bread (the other ingredients are gluten free, but adding bread makes it not suitable for a gluten free diet)
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.