Red Pepper Soup

Healthy Heart Cookbook

Soup can be made 2 days ahead.

1 large red pepper, halved
1/2 teaspoon olive oil
1 small onion, chopped
2 cups water
1/2 x 250ml carton vegetable juice
1/2 small chicken stock cube, crumbled
1/2 teaspoon sugar
1/4 cup low-fat plain yogurt

Cook pepper, skin side up, under hot grill until skin blisters; peel
away skin and chop pepper.
Heat oil in pan, add onion and pepper, cook until onion is soft. Stir in
water, juice and stock cube, bring to boil, simmer, covered, for about
20 minutes or until pepper is soft.
Blend or process mixture until smooth, return to pan, stir in sugar.
Stir until heated through, serve soup with yogurt. Serves 2.

Not suitable to freeze.
Suitable to microwave.
Total fat: 2.3g.
Fat per serve: 1.2g.


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