A rich and delicious soup made fast with Sardo Fire Roasted Sweet Peppers. Vegetarian and vegan if you skip the yogurt at the end, this is perfect for Meatless Monday dinner and leftovers are a welcome packed lunch at work or school.
1pkgSardo Fire Roasted Sweet Peppers(250 mls if making your own)
½ceach, diced Onion, Carrot and Celery
3cVegetable Stock(Chicken stock works if you're not vegetarian)
2tablespoonHoney(or more to taste)
1cPlain low fat yogurt, stirred *Omit if making vegan
Salt and Pepper to taste
Instructions
Heat a medium sized (3-4 litre) heavy bottomed pot on medium low. Add 2 tablespoon of the oil from the Fire Roasted Peppers, then add the onion, carrot and celery. Saute until onion is translucent.
Stir in vegetable stock and simmer on medium until carrots are soft. Then add Fire Roasted Sweet Peppers and honey and heat through. Using an immersion blender (or transfer carefully to a regular blender, leaving space for steam to escape) puree. Stir in half of yogurt if using.
Serve immediately and garnish bowls with remaining ½ cup of yogurt. *To make the little heart shaped swirls I made, make dots of yogurt in a circle and then run a small knife through them all in a circle and voila!