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Fiery Roasted Red Pepper and Chilli Lahpet Soup


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Serves 2

80g Chilli Lahpet (40g for mild)
600g roasted red peppers, drained
550g cherry tomatoes, halved

Burmese Bean and Nut Mix, to garnish
Half a lime
Thumb size piece of fresh ginger, diced
2 garlic clove, crushed
1 vegetable stock cube
2 tsp paprika
2 tbsp olive oil
6 tbsp ground almonds

A dollop of creme fraiche/natural yoghurt 

M,E T H O D :

1. Put the roasted red peppers in a blender with the Chilli Lahpet, cherry tomatoes, garlic, ginger, lime, vegetable stock cube, 200ml water, paprika, olive oil and ground almonds. 
2. Blitz until smooth 
3. Season well 
4. Bring to the boil, and simmer over medium heat for at least 15 minutes.
5. Add a dollop of creme fraiche/natural yogurt
6. Garnish with a drizzle of olive oil and a sprinkle of crunchy beans and nuts


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