Roasted Red Pepper Soup

Serves	4
Prep time	15 minutes
Cook time	30 minutes
Total time	45 minutes
Dietary	Vegan, Vegetarian
Meal type	Lunch, Main Dish, Snack, Soup, Starter
Misc	Serve Cold, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party
Region	British
From book	Pure Points 2002

This beautiful deep-red soup packs a punch with flavour; you can make it as spicy as you like, or just omit the chilli for a mellow bowl of peppery goodness. If you are not watching you calorie intake, a dollop of crème fraîche on top of the soup makes a nice addition, and this soup is just as delicious when served chilled, as well as hot. The original recipe came from a Weight Watchers cook book and the recipe has 0 points per serving (pre pro-points) and is only 120 calories a bowl for those who are following the 5:2 Diet, which makes it a fabulous fast day meal.

Ingredients

4 large red peppers, halved and de-seeded as well as trimmed of membrane
low fat cooking spray (I used Fry Light Olive Oil)
2 onions, peeled and finely diced
1 tablespoon fennel seeds
4 cloves garlic, peeled and crushed
1 small red chilli, de-seeded and very finely diced
1 x 400g tinned tomatoes, chopped
1.2 litres home-made vegetable stock (Marigold Swiss vegetable bouillon powder is also good)
2 or 3 dashes of Tabasco sauce
salt and pepper
fresh basil or thyme leaves (to garnish)

Note

Directions

Step 1	Preheat the grill and grill the peppers skin-side up until they are blistered and charred. Pop them into a plastic bag and allow to cool.
Step 2	Meanwhile, heat a large non-stick saucepan and spray with the low fat spray; add the onions with the fennel seeds and cook over a gentle heat for about 5 minutes. (If the onions start to stick, add a little water, although if you put a lid on the saucepan, I find this won't happen)
Step 3	When the peppers have cooled sufficiently to handle them, peel the skin off and chop the flesh. Add the flesh to the onions in the saucepan with ALL of the remaining ingredients, except the basil or thyme garnish and bring to the boil before simmering for 15 to 20 minutes.
Step 4	Liquidise the soup in a blender, food processor or by hand with an immersion stick blender, return the soup to pan if necessary and gently reheat. Adjust the seasoning before serving with crusty bread and a basil or thyme garnish.
Step 5	This soup is also delicious served chilled in the summer; just allow it to go cold and add a few ice cubes.