Red (Bell) Pepper Soup
Ingredients
- 8 oz red bell peppers, seeded and sliced
- 1 onion sliced
- 2 garlic cloves crushed
- 1 green chilli chopped
- 1/2 pint passata sieved tomatoes
- 1 pint vegetable stock
- 2 tbsp chopped basil
- fresh basil sprigs to garnish
Instructions
- 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.
- 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.
- Sieve the vegetables by pressing through a sieve (strainer) with the back of a spoon. Alternatively, blend in a food processor until smooth.
- 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.
Calories: 62 kcal
Carbohydrates: 14 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 531 mg
Potassium: 428 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 2382 IU
Vitamin C: 83 mg
Calcium: 25 mg
Iron: 1 mg