Pepper and Tomato Soup
Ingredients
- 2 teaspoons vegetable oil
- 1 onion finely chopped
- 2 green peppers seeded and chopped
- 1 garlic clove crushed
- 1 lb tomatoes peeled and chopped
- 1 tablespoon tomato puree
- 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
Instructions
- 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.
- 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.
- Before serving, reheat and check the seasoning. Pour into warmed bowls and garnish with the yogurt and basil.
Calories: 82 kcal
Carbohydrates: 13 g
Protein: 3 g
Fat: 3g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 1 mg
Sodium: 727 mg
Potassium: 464 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 1571 IU
Vitamin C: 66 mg
Calcium: 50 mg
Iron: 1 mg