Potato Pepper Soup

I got this recipe from Taste of Glasgow however, did amend it a little bit to make it more flavorful.

2 Peppers

2 Medium Potatoes

1 Sweet Potato (thus you don’t need the caster sugar)

3 Tablespoons of chopped tomato (I used organic from the tin)

1 Celery Stick

1/4 Leek

2 Teaspoons Paprika

1 Teaspoon crushed Chillies

1 medium Onion

2 Garlic Cloves

a bit Oregano & Basil


2 Tablespoons Olive Oil

Wash & Chop all the vegetable

Fry Onion, Garlic & Peppers until Onions are glassy and Peppers browned

Add rest of the vegetable

Add 1 liter Water

Boil for about 15min (or until potatoes are done)

Mix with stick blender, I prefer to leave some chunks of vegetable in it

If you like it creamy blend thoroughly and serve with a Tablespoon of Low Fat Natural Yoghurt

Makes 4 portions

Tip the celery and leek serve as spice for the soup, so you do not need to use vegetable stock like the original recipes suggest. Makes it cheaper and healthier.

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