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Roast pepper soup

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


Roast pepper soup
  • Serves: 4
  • Prep. time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 30-60 Minutes
  • Syns per serving: FREE


  • 2 red and 1 yellow bell peppers, halved
  • 1 white onion, thickly sliced
  • 3 cups/700ml/½pt water
  • 1 tbsp vegetable bouillon
  • 1 garlic clove, peeled and crushed
  • 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 Ziploc bag for 5 minutes. Peel off the skins, then deseed 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 water to the boil, add the vegetable bouillon, and stir until dissolved. Put the chopped bell peppers in a saucepan with half of the stock, garlic, cayenne pepper, and chili powder. Bring to the boil, then cover and simmer for 15 minutes.
  4. Remove the pan from the heat, season to taste with salt and pepper, 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 saucepan with the rest of the bouillon and heat through gently. Serve hot, garnished with a swirl of yogurt and a sprig of basil.

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