This soup is a comforting and hearty dinner that is perfect for chilly nights. It is packed with flavorful vegetables, and has a slight kick from the peppers.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 44 mins – easy
🍽 4 servings – 143 kcal per serving
- 1.5 tsp black pepper
- 1.5 tsp salt
- 2 tbsp olive oil
- 2 onions
- 1 carrots
- 3 red bell peppers
- 3 cloves garlic
- 1 red chili peppers
- 14 oz can of chopped tomatoes
- 3.7 cups vegetable broth
- 4 tbsp yogurt
- half cucumbers
- 3 spearmint
- 1 grater
- 1 knife
- 1 hand blender
- 2 bowl
- 1 saucepan
- 1 lid
- 1 spoon
Peel and slice finely the carrots. Peel and slice roughly the red bell peppers. Cut the cucumbers in half. Peel and slice the onions and garlic.
Seed the cucumbers using a spoon.
Shred the cucumbers using a grater.
Chop the spearmint.
Put olive oil in a saucepan and warm it. Add sliced onions, chopped carrots, and chopped red bell peppers to the saucepan. Cook for 15 minutes. Add sliced garlic, sliced red chili peppers, a can of chopped tomatoes and 3.3 cups of vegetable broth . Stir with a spoon and cover the saucepan with a lid. Cook for 15 more minutes to get a cooked soup then stop heating the saucepan.
Put yogurt in a bowl and add grated cucumbers, chopped spearmint, half a teaspoon of salt, and half a teaspoon of black pepper. Mix everything together with a spoon to get cucumber yogurt.
Transfer the cooked soup to a second bowl and add 0.4 cups of vegetable broth. Blitz with a hand blender to get a blended soup.
Transfer the blended soup to a saucepan and heat. Add 1 tsp of salt and 1 tsp of black pepper. Cook for 2 minutes to get a spicy pepper & tomato soup. Stop heating the saucepan.
Pour the soup into a serving bowl and serve with the cucumber yogurt..
It’s ready to be served !