Name: Red capsicum soup
Cook time: 60 min
Total time: 60 min
Yield: 2
Ingredients: 1 large (350g) red capsicum, halved; 1/2 teaspoon olive oil; 1 small (80g) brown onion, finely chopped; 1 cup (250ml) chicken stock; 1/2 250ml carton vegetable juice; 1 cup (250ml) water; 1/2 teaspoon sugar; 1/4 cup (60ml) low-fat plain yoghurt; 1 teaspoon chopped fresh chives

Red capsicum soup

Sweeter than green but more robust in flavour that yellow or orange, red capsicum makes a wonderful soup. The simplicity of this red capsicum soup recipe lets the main ingredient shine.

Ingredients

1 large (350g) red capsicum, halved

1/2 teaspoon olive oil

1 small (80g) brown onion, finely chopped

1 cup (250ml) chicken stock

1/2 250ml carton vegetable juice

1 cup (250ml) water

1/2 teaspoon sugar

1/4 cup (60ml) low-fat plain yoghurt

1 teaspoon chopped fresh chives

Method

1.Cook capsicum, skin side up, under hot grill until skin blisters; peel away skin. Chop capsicum.

2.Heat oil in a large saucepan; cook onion and capsicum, until onion is soft. Stir in stock, juice and water. Bring to boil; simmer, covered, about 20 minutes, or until capsicum is soft.

3.Blend or process mixture until smooth; return to pan. Stir in sugar; stir until heated through. Serve soup drizzled with yoghurt and sprinkled with chives.

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