Heat the Olive Oil in a heavy-based saucepan, add the onion, garlic and Red pepper and cook until softened, but not coloured.
Add the remaining ingredients. Bring the mixture to the boil, reduce the heat and simmer gently for 15 minutes. Scatter over the basil leaves before serving.
Serve with a slice of wholemeal or rye bread.
Introduce some extra chopped vegetables to the soup, such as Fennel, celery, broccoli or cabbage, at the same stage as you add the peppers.
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|Serving Size: 1 Serving (738g)|
|Recipe Makes: 2|
|Calories from Fat: 1848 (72%)|
|Amt Per Serving||% DV|
|Total Fat 205.3g||274 %|
|Saturated Fat 28.4g||142 %|
|Monounsaturated Fat 148g|
|Polyunsanturated Fat 22.8g|
|Cholesterol 0mg||0 %|
|Sodium 70.5mg||2 %|
|Potassium 3633.3mg||96 %|
|Total Carbohydrate 140.6g||41 %|
|Dietary Fiber 56.1g||224 %|
|Sugars, other 84.5g|
|Protein 51g||73 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2552
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