Recipe - Red Pepper Soup

Did you know that gram for gram red peppers contain more vitamin C than an orange?
This soup is my daughter’s absolute favourite! She adds chicken and a spoonful of yoghurt to hers but it also tastes great with added chickpeas.

SERVES 4

 Ingredients

2 tbsp. olive oil

2 large red onions, chopped

1 carrot, chopped

4 red peppers, chopped

2 garlic cloves crushed

2 red chillies (depending on how hot you like it!), sliced

400g can chopped tomato

1 litre vegetable or chicken stock

Method

1. Heat the onions in the oil for 5 mins to soften, add the garlic and stir for a few mins.

2. Add the peppers, chillies, carrot, tinned tomatoes and stock and bring to the boil.

3. Turn down the heat and simmer for about 30mins until the vegetables are softened and the soup has thickened slightly.

4. Blitz with a hand blender until smooth

5. Serve with a dollop of yoghurt, chickpeas or cooked chicken.