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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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