Spicy pepper & tomato soup with cucumber yogurt
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oilplus extra to serve
- 2 onionsfinely sliced
- 1 carrotfinely chopped
- 3 red peppersroughly chopped
- 3 garlic clovessliced
- 1 red chillisliced
- 400g can chopped tomato
- 850ml-1 litre/1½-1¾pts vegetable stockor bouillon
- 4 tbsp Greek-style yogurt
- ½ cucumberhalved, deseeded, coarsely grated and squeezed of excess water
- a few mintleaves, chopped
Nutrition: per serving
- kcal221
- fat11g
- saturates4g
- carbs22g
- sugars19g
- fibre7g
- protein7g
- salt0.8glow
Method
step 1
Heat the oil in a large saucepan. Tip in the onions, carrot and peppers. Cook gently for 15 mins, to soften. Add the garlic and chilli, and cook for a few mins more. Pour over the chopped tomatoes and 800ml of the stock. Bring to the boil and simmer for 10-15 mins until the veg is completely tender.
step 2
Meanwhile, mix the yogurt, cucumber and mint in a bowl, and season.
step 3
Blitz the soup with a hand blender until smooth, using the extra stock to thin if it has become too thick. Heat through, season and spoon into bowls. Serve with a dollop of the yogurt mixture on top and a drizzle of olive oil.
