Sweet Pepper and Tomato Soup

Sweet Pepper and Tomato Soup

This tasty soup packs a flavoursome punch. It is low fat (which could be reduced further by cooking the vegetables with cooking spray rather than oil), making it perfect for mealtimes in the run-up to your summer holiday (I for one am kind of struggling to get my body Beach-ready!!). I puréed half of the mixture so that I could have a smooth and a chunky soup. As I plan to be eating this for lunch for a week, I didn’t want to get bored too quickly! Personally, I preferred the chunky soup. ;)

Oh, and I'm sorry for the lack of pretty picture!

Ingredients

Serves Eight

• 2 teaspoons Olive Oil
• 2 cloves Garlic, crushed
• 1 medium Onion, diced
• 1 1⁄2 teaspoons Dried Mixed Herbs (I always use Mixed Italian Herbs. Just because I want to pretend I’m in Italy.)
• 3 medium Peppers, All Types, deseeded and sliced
• 1 cube Vegetable stock, to make 425ml stock
• 2 cans Tinned Tomatoes, 400g
• 1 teaspoon Salt
• 1⁄2 teaspoon Black pepper
• Fat Free Yoghurt, to serve
• ½ teaspoon Sweetener

Method

• Chop and prepare all your vegetables and mix up your vegetable stock. In a large saucepan, heat the oil over a medium-low heat. Add the garlic and stir until fragrant, about 1 minute. Add the onion and cook until tender, about 5 minutes.

• Add the dried mixed herbs, cooking and stirring until fragrant, about 1 minute. Add the peppers and cook until they beginning to soften, about 5 minutes.

• Finally, add the stock and tomatoes, swirling out the tins with a bit of water to get all the juice out. Bring everything to the boil before reducing the heat, covering and simmering for 25 minutes. Stir in salt, pepper, yoghurt and sweetener.