I’m not a big fan of pepper especially green pepper, red pepper and yellow pepper. In fact I hardly ever use them in meals unless it’s a salad.

But I am getting tired of butternut and pumpkin soup so decided to make a creamy pepper one this week. The protein in this soup is the added greek yogurt. I also added 1 tsp of sugar to balance the acidity of the canned tomatoes.

Did you know: Red bell peppers is actually a fruit. It’s also a green pepper that’s left on the stem longer to ripen before being picked. Red bell peppers have more vitamin C than green pepper. It’s also a good source of vitamin A and the other name it goes by is Capsicum.

Ingredients

1 tsp oil

1 onion

1 tsp garlic

1 tsp dry rosemary

2 red bell peppers roughly chopped

1 tsp cayenne pepper

1 tsp salt

1 vegetable stock cube or vegetable stock.

Method

1. In a soup pot, saute onions over medium heat.

2. Add peppers, roughly chopped and fry the until they get a little colour on them.

3. Add garlic and cayenne pepper and give the vegetables a good stir.

4. Pour can of tomatoes over your vegetables and add 1 stock cube. Add enough water to the pot to cover all the vegetables.

5. Let the soup simmer for 15 minutes on medium heat.

6. Turn the stove off and let the broth cool.

7. Blend everything until smooth and then season.

8. Serve soup hot with crusty bread or croutons.