Equally delicious hot or cold, this fresh soup makes the most of your sweet pepper bumper crop! For a pretty presentation, swirl in yogurt and sprinkle with fresh thyme and cracked black pepper. To serve chilled, refrigerate the soup for about an hour.
- Prep time 50 minutes
- Total time 1 hour
- Portion size 4 servings
Ingredients
Method
In Dutch oven or heavy-bottomed saucepan, heat oil over medium heat; cook onion, thyme and garlic, stirring occasionally, until softened, about 6 minutes. Add red peppers, salt and pepper; cook, stirring occasionally, until red peppers are slightly softened, about 5 minutes.Stir in broth and 1 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until red peppers are tender, about 20 minutes. Let cool for 5 minutes. Discard thyme.
Working in batches, purée mixture in blender until smooth. Return to Dutch oven; stir in vinegar. Cook over medium heat until warm. Divide among serving bowls; stir in yogurt (if using).
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 593 mg
- Sugars 7 g
- Protein 4 g
- Calories 90.0
- Total fat 4 g
- Potassium 250 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 6.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 34.0
- Vitamin C 332.0
