Print this page

Duo Veggie soup (Low Fibre)

Rate this item
(0 votes)
This is a great fun double coloured red and white soup on presentation and it looks great on the table
Makes 6 serves, 3 grams of fibre per serve
*Vegan and vegetarian friendly
  • Chopped chives and sour cream or plain yoghurt to decorate
  • The soup is made on a shared stock
  • Shared ingredients
  • 2 litres of vegetable (or chicken stock)
  • 2 celery sticks, finely sliced
  • *2 teaspoons of garlic powder
Separate ingredients
  • Red soup - 4 red peppers deseeded with skins removed (500 grams)
  • 4 medium Sebago potatoes skins removed (400-500 grams)
  1. Place red peppers in one pot (red soup) and the potatoes in a separate pot (white soup)
  2. Divide the shared chopped ingredients between the two pots and halve vegetable stock between the pots
  3. Bring both soups to the boil and then turn the heat down to a rolling boil until all the vegetables in both pots are soft (approximately 30-40 minutes)
  4. Remove both of the soups from the heat and allow to cool to room temperature
  5. When cooled blend the soups in each pots separately ensure you wash the blender thoroughly between blending so you do not adulterate the colour of each soup
  6. Check consistency you may need to add a little stock to the soups so they are roughly the same thickness
  7. Reheat both soups before serving
Serving Instructions
  1. Warm all serving bowls
  2. Scoop in the red soup in a warmed pouring jug and the white soup in another warmed pouring jug
  3. Pour the two soups gently from either side of the bowls so they meet in the middle with a clear line red against white
  4. Serve immediately sprinkled with chopped chives and sour cream or yoghurt to decorate
  5. *Can cause wind and odour in stoma patients