Pepper and tomato soup recipe
information
Preparation time: 20 minutes,
Cooking time: 40 minutes,
Calories: 58 per portion
ingredients
2 teaspoons vegetable oil
1 onion, finely chopped
2 green peppers, seeded and chopped
1 garlic clove, crushed
450 g (1 lb) tomatoes, peeled and chopped
1 tablespoon tomato puree
750 ml (1 1/2 pints) vegetable stock
1 teaspoon dried basil
salt and pepper
1 onion, finely chopped
2 green peppers, seeded and chopped
1 garlic clove, crushed
450 g (1 lb) tomatoes, peeled and chopped
1 tablespoon tomato puree
750 ml (1 1/2 pints) vegetable stock
1 teaspoon dried basil
salt and pepper
For the garnish
2 tablespoons natural low-fat yogurt
fresh basil leaves
fresh basil leaves
method
1. Heat the oil in a pan and fry the onion until soft. Add the green pepper and cook for 2 minutes. Stir in the garlic, tomatoes, tomato puree, stock, basil, salt and pepper.
2. Bring to the boil, cover and simmer for 30 minutes. Allow to cool slightly. Put in a liquidizer or food processor and work to a puree.
3. Before serving, reheat and check the seasoning. Pour into warmed bowls and garnish with the yogurt and basil.
2. Bring to the boil, cover and simmer for 30 minutes. Allow to cool slightly. Put in a liquidizer or food processor and work to a puree.
3. Before serving, reheat and check the seasoning. Pour into warmed bowls and garnish with the yogurt and basil.
serving amount
serves 4
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