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Roast pepper soup

This colorful soup is a perfect for Food Optimizers, and the rest of the family too!


Roast pepper soup
  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Ready in: 30-60 Minutes
  • Syns per serving: FREE
  • suitable for vegetarians SP


  • 2 red and 1 yellow bell peppers, halved
  • 1 white onion, thickly sliced
  • 3 cups vegetable broth or stock
  • 1 garlic clove, minced
  • ¼ tsp cayenne pepper
  • pinch of chili powder
  • salt
  • freshly ground black pepper
  • 4 tbsp fat-free plain yogurt, to serve
  • sprigs of basil, to garnish


  1. Broil the bell peppers until the skins are blackened and charred. Remove from the broiler and put them in a plastic zip-top bag for 5 minutes. Peel off the skins, then remove the seeds and chop.
  2. Meanwhile, broil the onion slices under the hot broiler until they are brown on both sides, then roughly chop.
  3. Bring the broth to a boil. Put the chopped bell peppers in a pot with half the stock, garlic, cayenne pepper, and chili powder. Bring to a boil, then cover and simmer for 15 minutes.
  4. Remove the pan from the heat, season with salt and pepper to taste, and set aside to cool for 10 minutes.
  5. Blend the soup in a food processor or blender for about 15–20 seconds. Return to the pot with the rest of the broth and heat through gently. Serve hot, garnished with a swirl of yogurt and a sprig of basil.

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