Roast Red Pepper Soup

Ingredients

2 red peppers, halved

1 yellow pepper, halved

1 onion, thickly sliced

1 ¼ pt water

1 tbsp boulion

1 garlic clove, peeled and crushed

¼ cayenne pepper

pinch of chilli powder

salt and ground black pepper

4 tbsp very low fat natural yoghurt

sprigs of basil to garnish

Method

Grill the peppers until the skins are blackened and charred.  Remove from the grill and put them in a polythene bag for 5 minutes.  Peel of the skins, then deseed and chop.

Meanwhile, grill the onion slices under the hot grill until they are brown on both sides, then chop roughly.

Bring the water to the boil, add the bolion and stir until dissolved.  Put the chopped peppers in a saucepan with half of the stock, the garlic, cayenne pepper and chilli powder.  Bring to the boil, then cover and simmer for 15 minutes.

Remove the pan from heat, season to taste with salt and pepper and set aside to cool for 10 minutes.

Blend the soup in a food processor for about 15-20 seconds.  Return to the saucepan with the rest of the stock and heat gently.  Serve hot, with a swirl of yoghurt and garnished with a sprig of basil.