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Prep time:

Cook time:

Serves: 4

By rainbowrosie

(1 Vote) 2

Ingredients

  • 825ml vegetable stock

  • 1 splash balsamic vinegar

  • 8 red pepper

  • 3 cloves garlic

  • 5 shallots

  • 1 red chilli

  • 150g natural yoghurt

Method

  1. Slice the peppers.
  2. Peel the shallots and garlic.
  3. Slice the chilli.
  4. Put into a roasting dish, cover in olive oil and add a few splashes of balsamic vinegar.
  5. Roast for approx 45mins/1hr.
  6. Then put vegetables into saucepan along with liquid in roasting tin
  7. Make about 825ml of stock and put into saucepan with vegetables and blend with hand blender. Add 568ml and then more liquid depending on the consistency you want. Serve the soup with a dollop of natural yoghurt.

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Starter

  • Main Course

  • Autumn

  • Winter

  • Soup

  • Low fat

  • Budget

  • Make Ahead

Avg. user rating:

3/5

Rate this recipe

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Your comments

  • kslatts 05/11/09 19:20

    Very quick and easy.Very tasty.

  • rainbowrosie 30/07/09 09:25

    Souper Quick! all it takes is the time to cut veggies and roast