Roasted Red Pepper Soup

Preparation time: 10 minutes
Cooking time: 35 minutes
Makes: 3 portions

Ingredients

200g red pepper, chopped
75g onions, chopped
100g sweet potatoes, chopped
10g garlic, chopped
1 tbsp olive oil
2 tsp paprika
1 tsp chilli flakes
1 tsp black pepper
200ml boiling water
1 low salt stock cube
125ml Renastep™

Method

Preheat the oven to 200°C.
Place the red pepper, onions and sweet potatoes into a baking tray with the garlic.
Drizzle over the olive oil, then add the paprika, chilli flakes and black pepper, mix thoroughly until the vegetables are evenly coated .
Roast in the oven for 35 minutes or until soft.
Once cooked add to pan with the low salt stock and Renastep and cook on a medium heat until warmed through.
When warm, blend until smooth, serve and enjoy!

Nutritional Information
Nutrient		Per portion (280ml)	Per 100ml
Calories	kcal	198	71
Protein	g	3.9	1.4
Sodium	mg/mmol	64/2.7	23/1
Potassium	mg/mmol	400/10	140/3.5
Phosphorus	mg/mmol	69/2.2	25/0.8
Calcium	mg/mmol	50/1.3	18/0.5

Renastep is a food for special medical purposes for the dietary management of kidney disease. Suitable from 3 years of age. Must be used under medical supervision.
Renastep contains Milk (milk protein) and Fish (Tuna oil).
This recipe has been specifically designed for the dietary management of kidney disease and has been analysed using Nutritics dietary analysis software. Refer to labels for allergen and other product information.

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