Last updated
31 December 1969

Red Pepper Soup (like mama used to make)

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"An authentic mix of the Mediterranean flavours of sweet red (bell) peppers, tomato, chilli and basil."

Recommendation: "Serve with a warm, hearty Italian bread."

Ingredient	Metric	Imperial	Calories
Spices, Basil, Dried	2 tbsp, leaves	-	11
Basil, Fresh	100 g	-	23
Garlic, Raw	2 clove	-	9
Onions, Raw	1 large	-	60
Peppers, Hot Chili, Green, Raw	1 pepper	-	18
Peppers, Sweet, Red, Raw	100 g	-	31
Passata	100 g	-	24

Total	176
Calories per portion	88

Place the peppers, onion, garlic and chilli in a large saucepan. Whilst continuing to stir, add the passata and vegetable stock and bring to the boil.
Once boiling, reduce to a simmer and continue to cook until the peppers have softened - this should take approximately 20 minutes.
Empty the contents of the pan into a food processor and blend until smooth. If you don't have a food processor, pour the contents of the saucepan slowly through a sieve and press with the back of a spoon until the liquid is smooth.
Return the puréed liquid to the original saucepan and heat through until hot. Add the mixed herbs and stir through - garnish with basil sprigs to finish.