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Ingredients
- 1 tablespoon of olive or sunflower oil
- 500g onions, sliced
- 250g potatoes, sliced
- 500g red peppers, de-seeded and chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 750 ml vegetable stock
- 150g carton of low fat yogurt
- freshly ground black pepper
Instructions
- Heat the oil in a large saucepan and gently cook the onions for 5-10 minutes, until softened. Add the potatoes, peppers, and paprika, chili powder, season and cook, stirring for 1 minute.
- Stir in the stock and bring to a boil. Cover the pan and simmer 25-30 minutes until tender, stirring occasionally.
- Allow the soup to cool slightly, then process in a food container or blender until smooth. Return to the pan and reheat gently. Check the seasoning. Swirl the yogurt through the soup. Garnish with chopped chives.
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