Zesty Red Bell Pepper Soup

This twist on an old classic favorite Tomato soup, is bursting with Vitamin A and C.

4 red bell peppers, seeded and chopped

1 large onion, chopped

4 tbsp. olive oil

2 garlic cloves, crushed

3 tbsp. tomato paste

3 ½ cups vegetable stock or chicken broth

2 tsp. dried cilantro

1 tsp smoked paprika

Salt and ground black pepper

Cilantro leaves to garnish

In a large saucepan, cook peppers and onion gently in the oil for about 5 minutes, stirring occasionally.

Stir in the garlic, dried cilantro, paprika and tomato paste. Add in half the stock, bring to a boil.

Cover the pan, lower the heat and simmer for 10 minutes.

Puree the mixture in a food processor or blender. Return to the pan; add the remaining stock for desired consistency, season with salt and pepper.

Bring soup back to a boil, allow to heat through.

Garnish with cilantro leaves