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Nutrition: per serving

  • kcal631
  • fat48g
  • saturates5g
  • carbs23g
  • sugars12g
  • fibre5g
  • protein23g
  • salt3g

Method

  • step 1

    Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.

Recipe from Good Food magazine, September 2016

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Overall rating

A star rating of 3.6 out of 5.31 ratings
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