Quick Tomato and Red Pepper Soup

By ShannonB

Really delicious soup especially with the yogurt.

Ingredients

• 500 g passata with basil
• 400 g can chopped tomatoes
• 1 medium onion, peeled and finely chopped
• 3 medium carrots, peeled and finely chopped
• 1 red pepper, deseeded and finely chopped
• 284 ml / 1/2 pt vegetable stock
• 1 tsp artificial sweetener
• salt and freshly ground pepper
• 400 g can chick peas, drained
• 142 g / 5 oz nonfat natural yogurt
• zest and juice of 1/2 small lemon
• a large handful of fresh basil, chopped
• a large handful of fresh coriander, chopped

Details

Servings 4

Preparation

Step 1

Place passata, tomatoes, onion, carrots, red pepper, vegetable stock and sweetener into a slow cooker on high for 2-3 hours or until the carrots are really tender. Blend until smooth and season with salt and pepper.

In a small bowl, mix the chick peas, yogurt, lemon zest and juice, basil and coriander.

Serve soups in bowls garnished with the herby chickpea yogurt.