Red Pepper and Spicy Tomato Soup
Served with bread, this makes a lunch or dinner starter that's low in calories, high in energy and low in fat. When choosing the herbs, remember the parsley is calming for the stomach, whereas fresh thyme is best if you're fighting off a cold.
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INGREDIENTS:
 1 large red pepper, halved and deseeded
1/2 tsp olive oil
1 small onion, finely chopped
1 small chilli, deseeded and chopped
200ml tomato juice
500ml chicken or vegetable stock (or stock cube crumbled in the same quantity of water)
1 tsp sugar
2 tbsp plain yoghurt
sprinkling of chopped fresh parsley or thyme damper bread, or other bread to serve.
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PREPARATION:
1. Grill the pepper halves skin-side up under a high heat until the skin blisters, then peel away the charred skin and chop the flesh.
2. Heat the oil in a saucepan, add the onion, chilli and chopped grilled pepper together and cook with the lid on until soft.
3. Add the tomato juice and stock, stirring until well combined. Simmer gently with the lid on for about 20 minutes. Stir in the sugar.
4. Pulse in a blender or processor to a coarse puree, keeping some consistency. Pour into warmed bowls and top with a spoonful of yoghurt and a sprinkling of herbs.
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PREP/COOK
INFORMATION:
Prep time:
1 hour
Serves: 2
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Source: Hubble Bubble: Titania's Book of Magical Feasts Titania Hardie
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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