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About this recipe:
Enjoy this European comfort-in-a-bowl soup with mushrooms and bell peppers. It's ready in under an hour too!
1 teaspoon olive oil
1/2 medium onion, thinly sliced
1 small green bell pepper, thinly sliced
100g sliced mushrooms
1 clove garlic, crushed or chopped
3 teaspoons paprika
400g chopped tomatoes
100ml red wine
1 teaspoon oregano
1 teaspoon tomato puree
1 teaspoon sugar
Salt and pepper to taste
- Heat the olive oil in a large pan over medium heat, and saute the onion for 5 minutes, until tender.
- Mix in the pepper and quorn and saute for 5 minutes, or until the pepper is tender. Stir in the garlic and paprika.
- Add the tomatoes with their juice. Mix in the wine, oregano and tomato puree. Bring the mixture to a boil. Reduce heat to low and simmer 25 minutes, until thickened.
- Just before serving, stir in the sugar and season with salt and pepper.
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