Red Pepper Soup

This soup is bright and vibrant - perfect for a summer's evening or afternoon - it looks and tastes equally beautiful and takes hardly any time to prepare at all.

The final flourish of natural yoghurt with harissa stirred through before serving, only adds to the Mediterranean allure of this dish and it made a welcome addition to my 'Seven Days of Soup' challenge whereby I followed a liquid diet of souping and juices for 7 days and shifted half a stone of baby weight pre-holiday. Delicious!

Red Pepper Soup



Here's how:

• 3 red peppers
• 1 red onion
• 1 aubergine
• 1 clove garlic
• 1 tomato
• 1 tsp oregano
• Sea salt
• Black pepper
• 1.5 pints vegetable stock
• 1 tbsp natural yoghurt
• 1 tbsp harissa
• 2 tbsp olive oil

Firstly pour the olive oil into a pan and place on a medium heat.

Peel and dice the onion and garlic and slice the peppers and add to the pan to soften.

Roughly chop the tomato and aubergine, which will add a slightly firmer texture, and add to the pan.

Once the contents of the pan are slightly soft, add the sea salt, black pepper, oregano and pour over the vegetable stock. Cook for 20-30 minutes.

Now cool slightly before blitzing with a hand held blender or you can do in a Nutribullet as I do then return to the pan to reheat before serving.

Whilst re-heating, combine the yoghurt and harissa and mix well and just before stirring swirl through the soup for a final, delicious addition of flavour. Enjoy!

The other soups I enjoyed during my 'Seven Days of Soup' included:

Asparagus and Crispy Bacon Soup
Curried Parsnip and Spinach Soup
Chicken Noodle Soup with Pak Choi Soup
Thai Sweet Potato Soup
Chunky Lentil, Bacon and Kale Soup
Vegetable Soup