Roasted red pepper and crab soup
- 4 red peppers, chopped
- 2 cloves garlic, peeled
- 1 bunch spring onions, roughly chopped, 1 reserved for garnish
- 1tbsp rapeseed oil
- 100g Asda Crab Meat
- 2tbsp Asda 50% Less Fat Crème Fraîche
Preheat the oven to 200C/180C Fan/Gas 6.
In a roasting tin, drizzle the red peppers, garlic and chopped spring onions with the oil. Cook in the oven for 30 mins or until tender and beginning to brown.
Remove the tin from the oven and allow to cool slightly. Blitz until smooth using a handheld blender.
Pour the purée into a pan, thin with a little water and season with pepper. Stir in the crab meat then simmer to heat through.
Shred the reserved spring onion thinly.
Divide the soup between four bowls and swirl in the crème fraîche. Top with the sliced spring onion and black pepper to serve.