Festive red pepper soup

Serves 4. 109 Calories.

INGREDIENTS: 4 Long shallots, sliced; 1 tsp smoked paprika; 2 cloves of garlic crushed; 2 red peppers, deseeded and diced; pinch of dried chilli flakes; 1 litre vegetable stock; 1 x 400g tin of tomatoes; 500g passata; 2 tbsps fresh parsley; 2 tbsps greek yoghurt; salt and freshly ground black pepper.

1. In a large non stick pan, dry fry the shallots, paprika and garlic for 2-3 minutes. Add the peppers, chilli and stock.
2. Bring to the boil and reduce the heat to a gentle simmer until cooked. Allow to cool before pouring into a liquidiser and blend until smooth.
3. Mix together the parsley and yoghurt seasoning with salt and pepper. Reheat the soup as required and garnish with the green cream.