Red Pepper and Spicy Tomato Soup

recipe

Red Pepper and Spicy Tomato Soup

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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.

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.

Serves: 2 Preparation: 60 Total Time: 60min

Directions

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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.
Heat the oil in a saucepan, add the onion, chilli and chopped grilled pepper together and cook with the lid on until soft.

Source: Titania Hardie