Red chilli soup

Serves 4

1 red pepper
1 medium onion
1 clove garlic
2 tablespoons olive oil
½ teaspoon chilli powder or to taste
400gm can tomatoes 
2 tablespoon tomato puree
700ml vegetable stock
1 can kidney beans 
Chopped parsley

Method:


1. De-seed the pepper. Chop the pepper and the onion and crush the garlic. 
2. In a large pan cook the pepper, onion and garlic in the olive oil for about 5 minutes, taking care not to colour the vegetables
3. Add the chilli powder and cook for a further minute.
4. Puree the tomatoes with a hand held blender and add to the pan together with the tomato puree and the vegetable stock.  Bring to the boil and simmer for 10 minutes.  
5. Drain and rinse the kidney beans and stir into the soup.  Cook for a few minutes, season and serve garnished with some chopped parsley.

per 100g 

Low fat, low saturates, low sugars, low salt

Per Serving 

Energy: 188 Kcals/772 Kjoules  Fat: 4.6g  Saturates 0.7g, Sugars 13.6g,  Salt 1.2g