Cook Everyday – Great-Value Meals (Part 1) - Smoky tomato and paprika soup with manchego fingers

Monday

Smoky tomato and paprika soup with manchego fingers

Smoky tomato and paprika soup with manchego fingers

·         30 Minutes

·         Serves 4

·         Easy

·         Vegetarian

Ingredient

·         Onions 2, Chopped

·         Carrot 1,  Grated

·         Celery 2 Sticks, Chopped

·         Garlic 2 Cloves, Crushed

·         Smoked Paprika 2 Tsp

·         Olive Oil

·         Chopped Tomatoes 2 X 400g Tins

·         Tomato Purée 2 Tbsp

·         Vegetable Stock 500ml

·         Double Cream 75ml

·         Manchego Fingers To Serve

·         Manchego 150g

·         Large White Bloomer 8 Slices, Crusts Trimmed Off

·         Butter

Recipe

1.    Cook the onion, carrot, celery and garlic in 2 tbsp olive oil until it’s soft. Add the smoked paprika and cook for 1 minute, then add the tomatoes, purée and stock. Simmer for 15 minutes, or until the veg is very soft.

2.    Whizz in a blender, then add the double cream and whizz again.

3.    Make sandwiches with the manchego. Butter the outsides of the sandwiches then fry them in a non-stick frying pan until crisp and golden. Cut into fingers and serve with the soup.

·         Per serving 227kcal | protein 4.4g | carbs 15.8g | fat 16.5g | sat fat 7.1g | fibre 5.1g | salt 0.6g