• 290g roasted red peppers (drained)

• 200g cherry tomatoes (halved)

• 1 garlic clove (crushed)

• 100ml vegetable stock

• 1tsp paprika

• 1tbsp olive oil

• 4tbsp ground almonds

• 1 red jalapeno chilli (to your taste, can be omitted)

• Black onion seeds


1. Place the roasted peppers, into a blender with the cherry tomatoes & chilli.

2. Add the garlic, olive oil, & the ground almonds.

3. To make the vegetable stock, add ether 2 vegetable stock cubes/ or 2 to 3 tbsp of vegetable bouillon to 100ml boiling water.

4. Add the stock to blender.

5. Blitz until smooth.

6. Heat till piping hot before serving.

7. Serve with black onion seeds.

Can be frozen