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Red Pepper Soup

A delicious, wholesome, filling soup, served with your favourite pasta shapes.

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400g/14oz can pimiento, drained
575ml/1pt vegetable stock
Salt and freshly ground black pepper
1tbsp ground coriander
225g/8oz pasta shapes, such as tortelloni, shells, bows etc, cooked
Fresh coriander, to garnish


Serves: 4


Place the pimiento in a food processor or blender and purée until smooth. Transfer to a large saucepan and add the vegetable stock, salt and pepper and ground coriander. Stir and cook over gentle heat for about 10 minutes. Add the cooked pasta shapes and cook for a further 2-3 minutes, until heated through. Serve garnished with fresh coriander.

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