This soup has a real Mediterranean flavour, using sweet red (bell) peppers, tomato, chilli and basil. It is great served with a warm olive bread.
225 g (8 oz) red (bell) peppers, seeded and sliced
1 onion, sliced
2 garlic cloves, crushed
1 green chilli, chopped
300 ml (1/2 pint) 1 1/2 cups passata (sieved tomatoes)
600 ml (1 pint) 2 1/2 cups vegetable stock
2 tbsp chopped basil
fresh basil sprigs, to garnish
1 onion, sliced
2 garlic cloves, crushed
1 green chilli, chopped
300 ml (1/2 pint) 1 1/2 cups passata (sieved tomatoes)
600 ml (1 pint) 2 1/2 cups vegetable stock
2 tbsp chopped basil
fresh basil sprigs, to garnish
method
1. Put the (bell) peppers in a large saucepan with the onion, garlic and chilli. Add the passata (sieved tomatoes) and vegetable stock and bring to the boil, stirring well.
2. Reduce the heat to a simmer and cook for 20 minutes or until the (bell) peppers have softened. Drain, reserving the liquid and vegetables separately.
3. Sieve the vegetables by pressing through a sieve (strainer) with the back of a spoon. Alternatively, blend in a food processor until smooth.
4. Return the vegetable puree to a clean saucepan with the reserved cooking liquid. Add the basil and heat through until hot. Garnish the soup with fresh basil sprigs and serve.
This soup is also delicious served cold with 150 ml (1/4 pint) 1/4 cup of natural (unsweetened) yogurt swirled into it.
2. Reduce the heat to a simmer and cook for 20 minutes or until the (bell) peppers have softened. Drain, reserving the liquid and vegetables separately.
3. Sieve the vegetables by pressing through a sieve (strainer) with the back of a spoon. Alternatively, blend in a food processor until smooth.
4. Return the vegetable puree to a clean saucepan with the reserved cooking liquid. Add the basil and heat through until hot. Garnish the soup with fresh basil sprigs and serve.
This soup is also delicious served cold with 150 ml (1/4 pint) 1/4 cup of natural (unsweetened) yogurt swirled into it.
serving amount
serves 4
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