SERVES 4
PER SERVING
141 CALORIES
1.8G FAT
PREPARATION TIME 20 MINUTES
COOKING TIME 30 MINUTES
4 red peppers, deseeded and chopped
4 yellow peppers, deseeded and chopped
2 celery sticks, sliced
2 medium onions, chopped
2 garlic cloves, crushed
2 teaspoons chopped fresh lemon or common thyme
2 litres vegetable stock
2 bay leaves
salt and freshly ground black pepper
for the chive cream
2 tablespoons virtually fat free fromage frais
1 tablespoon finely chopped chives
salt and freshly ground black pepper
1 Put the red and the yellow peppers in 2 separate saucepans. Divide the celery, onions, garlic and thyme between each pan, then add half the vegetable stock and bay leaves to each pan. Bring to the boil and simmer gently until the vegetables are soft.
2 Remove the bay leaves and liquidise each soup separately until smooth, rinsing out the liquidiser between soups. Adjust the consistency with a little extra stock if required and season with salt and freshly ground black pepper.
3 Return each soup to its original pan to reheat.
4 For the chive cream, mix together the fromage frais and chives and season with salt and freshly ground black pepper.
5 To serve, pour equal quantities of each soup into 2 identical jugs. Holding a jug in each hand at either side of a soup bowl, pour both soups into the bowl. Garnish with the chive cream.
