Roasted Pepper Soup with Yogur

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Red pepper (large)		1
Onion		1/2
Olive oil		2 tsp
White wine		1 tbsp
Water		250ml
Stock cube		1/2
Garlic		1/2 clove
Natural yogurt		100g
Coriander powder		1/5 tsp
Paprika		1/2 tsp
Cayenne pepper		a little
Coriander		as required
Pine nuts		as required

Method

Cook

20min

Grill a red pepper on an oven tray for 30 minutes, turning regularly. Peel and deseed the pepper but keep the juices.

Put the olive oil in a pan on medium heat and fry the finely chopped onion. Add the white wine when the onion is soft and allow the alcohol to evaporate.

Add the water, stock cube, the red pepper with the juice, coriander powder and paprika. Simmer until softened.

Turn the heat off and blend Step 3 with a hand blender until smooth.

When cool, add the grated garlic and yogurt. Season with salt & pepper and cayenne pepper.

Sprinkle with finely chopped coriander and pine nuts before serving.

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