This red pepper soup that has it all. Great taste, great colour and easy to make.
I can't remember were this idea came from originally but this recipe is my most requested soup and always seems to suit the weather.
In summer it is a light soup that is easy to eat. In the depths of winter the spicy taste is nicely warming on the coldest days.
Adding generous chunks of crusty bread helps make up for the lack of calories in the soup
If you want an even bigger kick you could always add a red chilli pepper when you roast the ingredients!
To make 2 servings...
1 Red Bell Pepper
1 small Onion
1 clove Garlic
300ml Vegetable Stock
Around 75 KCal per serving
Halve the pepper and remove the stalk and the seeds. Peel and halve the onion and cut the tomato in half as well.
Put the pepper, onion, tomato and garlic onto a baking tray and roast in a hot oven (180 - 200C) for 15 minutes or so. The pepper should just be turning black at the edges.
Remove from the oven and remove the skin from the tomato. roughly chop everything except the garlic which can be squeezed from its skin.
Put all the ingredients in a pan with the stock and blitz with a hand blender.
Season with salt and black pepper, bring up to a nice hot serving temperature and serve.
The best bit about this soup is the calorie count, even 2nd helpings wouldn't do much damage to most diets!