This is a delicious, easy soup to make at home. If you are on a low salt diet, use water instead of the stock or cook up a batch of your own home-made stock without any salt.

Ingredients

2 tablespoons oil
2 leeks, trimmed, washed and sliced
1 clove garlic, crushed
6 red capsicums, inner membranes and seeds removed, chopped
4 tomatoes, chopped
4 cups vegetable or chicken stock, or water
black pepper
thick Greek yoghurt, to serve
basil or parsley, chopped, to serve

Methods/steps

1. Heat oil in large saucepan. Sauté leeks and garlic for 5 minutes. Add capsicum and tomatoes. Cook, stirring for a further 5 minutes.

2. Blend in stock and pepper. Bring to the boil. Reduce heat. Simmer for 15 to 20 minutes.

3. Pour mixture into a food processor to roughly puree, or use a hand blender.

4. Return mixture to saucepan. Reheat gently to boiling point. Serve topped with a dollop of yoghurt and herbs.

Additional Tips

For gluten free diets: if you are using a commercial stock or stock powder please check list of ingredients to check there is no starch thickener or maltodextrin.

Nutrition per serve:
including one tablespoon of yoghurt
690 kJ (164 kcal), 10g fat (including 1g saturated fat), 11g carbohydrate (including 11g sugars), 5g fibre and 21mg sodium. Read our nutrition rating system.

Preparation time: 10 mins Cooking time: 30 mins