Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
2 Carrots
1 Onion
1 Celery stick
4 Orange peppers
1 lb otatoes
4 c Vegetable stock
2 sl Bread
1 tb Parmesan cheese
Seasoning
Parsley

Preparation:

Chop the carrots, onion, and celery stick. De-Seed and Dice the
peppers Dice the potatoes Cube the bread Grate the Parmesan cheese

1. Preheat the oven to 220C/425F/Gas 7. Heat 1 tablespoon of the oil
in a large pan and cook the carrots, onion and celery for 5
minutes.
Add the peppers, potatoes and stock. Bring to the boil, cover and
simmer for 30 minutes.

2. Meanwhile, make the croutons: place bread cubes in a large bowl,
drizzle over the remaining oil and Parmesan cheese and toss well.
Arrange on a baking sheet and cook for 10-15 minutes until crisp.

3. Liquidise the soup until smooth, heat through and season to taste.
Divide into bowls and garnish with croutons and parsley.

Per Serving:

283 calories 6g fibre (high) 42g carbohydrate (medium) 10g fat
(medium) 2g saturated fat (medium) 9g protein (medium) 1.48g salt
(medium) No added sugar
Submitted By KAZ LANGRIDGE On 05-20-95

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