Healthy Eating

information

This colourful soup is a perfect lunch for Green or Original – perfect for a work flask too!

Syns per serving: FREE on Original and Green

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

ingredients

2 red peppers, halved
1 yellow pepper, halved
1 onion, sliced thickly
710ml/1¼ pints water
1 tbsp Bovril or Vecon
1 garlic clove, crushed
¼ tsp cayenne pepper
pinch of chilli powder
salt and ground black pepper
4 tsp very low fat natural yogurt
sprig of basil, to garnish

method

1. Grill the peppers until the skins are blackened and charred. Remove from the grill and put them in a polythene bag for 5 minutes. Peel off the skins, then deseed.

2. Meanwhile, grill the onion slices under the hot grill until they are brown on both sides, then chop roughly.

3. Bring the water to the boil, add the Bovril or Vecon and stir until dissolved. Put the chopped peppers and onions in a saucepan with half of the stock, the garlic, cayenne pepper and chilli powder. Bring to the boil, then cover and simmer for 15 minutes.

4. Remove the pan from the heat, season to taste with salt and pepper, and set aside to cool for 10 minutes.

5. Blend the soup in a food processor or blender for about 15-20 seconds. Return to the saucepan with the rest of the stock and heat through gently. Serve hot, with a swirl of yogurt, garnished with a sprig of basil.

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