Ingredients
2 tbsp olive oil
1 onion
finely chopped
4 cloves garlic
minced
6 roast red peppers
peeled
2 diced tomatoes
4 tomatoes
cored and roughly chopped
1 red chili
deseeded and finely chopped
3 cups vegetable stock
natural yoghurt
for serving
1 tbsp coriander leaves
chopped (for garnish)
Salt and pepper
to taste
Equipment
- 1 large saucepan
- 1 blender
Instructions
- Heat olive oil in a large saucepan. Add onion and garlic and cook on a moderate heat until transluscent.
- Add red pepper, fresh and tinned tomatoes, chili and stock.
- Bring to the boil then reduce to a simmer and cook for 30 mins.
- Take off the heat and puree until smooth. Season to taste.
- To serve, add a dollop of the natural yoghurt and chopped coriander to the top of the hot soup.
Notes
Tip
Be sure to resist the urge to season the soup until after you have blended it. Somehow, the blended soup always tastes more salty. Odd but true!
Variation
If you aren’t a strict vegetarian, you could use chicken stock instead of vegetable – I find that chicken stock bolsters the flavours of the vegetables a little more.
Variation
For a non-spicy version for kids, omit the chili and add chili flakes to individual adult servings.
