Red pepper & tomato soup
Boost the flavour in this already tasty soup by chargrilling and peeling the peppers.
Fat Free Natural Fromage Frais
2 clove(s), crushed
1 medium, diced
1 medium, chopped
Dried Mixed Herbs
Peppers, all types
3 medium, deseeded and sliced
Vegetable stock cube(s)
1 cube(s), chicken, to make 425ml stock (ensure gluten free)
2 can(s), large, 400g (14 oz) each
- In a large saucepan, heat oil over medium-low heat. Add garlic, stir until fragrant, about 1 minute. Add onion and carrot. Cook until onion is tender, about 5 minutes.
- Add herbes de Provence or dried mixed herbs, cook, stirring until fragrant, about 1 minute. Add peppers. Cook until beginning to soften, about 5 minutes.
- Add stock and tomatoes. Bring to the boil. Reduce heat, cover and simmer for 25 minutes. Stir in salt, pepper, fromage frais and sugar. Briefly reheat, then serve.
You do not need to cook peppers if they are charred and peeled.