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Rosemary Conley's pepper soup

Rosemary Conley's pepper soup

Rosemary Conley's double pepper soup with chive cream

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This colourful and flavoursome pepper soup served with chive cream is guaranteed to impress - and you can freeze it too.

Prep time: 30 mins
Cooking time: 20 mins
Total time: 50 mins
Serves: 4
Skill level: Bit of effort
Costs: Cheap as chips

Child friendly
Freezable
Make in advance

Ingredients

The soup, (but not the chive cream), is ideal for freezing.

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4 red peppers, deseeded and chopped
4 yellow peppers, deseeded and chopped
2 celery sticks, sliced
2 medium onions, chopped
2 garlic cloves, crushed
2tsp chopped fresh lemon or common thyme
2 litres vegetable stock
2 bay leaves
Salt and freshly ground black pepper

For the chive cream

2tbsp virtually fat-free fromage frais
1tbsp finely chopped chives
Salt and freshly ground black pepper

Method

Put the red and the yellow peppers in two separate saucepans. Divide the celery, onions, garlic and thyme between each pan, then add half the vegetable stock and bay leaves to each pan. Bring to the boil and simmer gently until the vegetables are soft.
Remove the bay leaves and liquidise each soup separately until smooth, rinsing out the liquidiser between soups. Adjust the consistency with a little extra stock if required and season with salt and freshly ground black pepper.
Return each soup to its original pan to reheat.
For the chive cream, mix together the fromage frais and chives and season with salt and freshly ground black pepper.
To serve, pour equal quantities of each soup into two separate jugs. Holding a jug in each hand at either side of a soup bowl, pour both soups into the bowl. Garnish with the chive cream.

This recipe is taken from Rosemary Conley's new book Slim to Win: Diet and Cookbook available from Amazon, www.rosemaryconley.com

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Nutritional information per portion

Calories 141(kcal)
Fat 1.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.