Tomato and Red Capsicum Soup

Lovely for warming you up on a cold winters evening. Quick and simple to make.
1 Tblsp olive oil
1 onion, chopped
1 red chilli, chopped
1 tin whole tomatoes
1 jar char-grilled capsicum, drained
1 tin chickpeas, drained
1 tsp yeast extract, dissolved in 2 cups of water or vegetable stock
1/2 cup soya yoghurt
parsley, basil or coriander sprigs to garnish
1 French bread stick, thickly sliced to serve
Heat the oil in a saucepan and cook the onion for 5 minutes, until soft. Add the chilli and cook for 1 minute. Add the tomatoes, capsicum, stock and another cup of water. Bring to the boil. Simmer of 5 minutes.
Blend until smooth. Add the chickpeas and stir to combine.
Ladle soup into 4 bowls. Drizzle yoghurt over the top and decorate with a herb of choice.
Serve with warm bread. Serves 4 people.

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