Carrot and red pepper soup

Ingredients | Serves 4

  • 2 tbsp olive oil
  • 1 medium white onion
  • 5 large carrots
  • 1 medium red pepper
  • 1 large celery stick
  • 2 large garlic cloves, minced
  • 1 low salt vegetable stock cube (made with 900ml water)
  • 1 tsp dried thyme
  • 1 bay leaf
  • Black pepper, to taste

Nutritional information (per serving)

  • 159 kcal
  • 7.5g Fat
  • 1.1g Saturated fat
  • 17g Carbohydrate
  • 7.8g Fibre
  • 1.9g Protein
  • 0.15g Salt


  • Celery
  • May contain mustard, eggs, & soya


  1. Roughly chop the onion, red pepper, celery, and carrots.
  2. Heat the olive oil in a pan over a low heat and cook the onions and celery until soft.
  3. Add the carrots and pepper and cook for another 5 minutes.
  4. Add the garlic, thyme and bay leaf and stir for another minute.
  5. Pour in the stock and increase to a medium heat, bringing the stock to a boil.
  6. Allow to simmer for 20 minutes and ensure the carrots have become soft.
  7. Remove the bay leaf from the pan, then use a hand blender to puree or blend using a food processor.
  8. Add black pepper to taste and serve.