One of the reasons I love autumn, is the re-introduction of soup in to my diet. A week before Fred arrived I had a pack of red and yellow peppers, so I decided to try making soup.
It turned out really well so I thought you might be interested in the recipe, it made 4 large bowls.
You will need approximately:
4 sticks of celery roughly chopped
5 red and yellow peppers
2 finely chopped carrots
1 1/2 pints of water
A vegetable stock cube
3 tablespoons of natural yogurt
a teaspoon of paprika
salt and pepper to taste
Heat your oven to 180 degrees, while you chop and prepare everything.
Roast the peppers until soft and slightly brown, about 15 minutes.
Fry the celery, carrots and chilli in a large sauce pan, with a little oil.
Add the roasted pepper, water, stock cube and paprika to the sauce pan, bring to the boil and simmer for 15 minutes until the carrot is very soft.
Whizz up with a hand held blender, add the yogurt then salt and pepper to taste.