Spanish Red Pepper Soup

Spanish Red Pepper Soup

Serves 4
Per serving 74 calories, 1g fat

4 long shallots, sliced
1 tsp paprika
2 garlic cloves, crushed
2 red peppers, seeded and diced
1 x 175g can sweetcorn, drained
pinch of dried chilli flakes
600ml (1 pint) vegetable stock
1 x 400g can chopped tomatoes
115g (4oz) new potatoes, chopped
salt and freshly ground black pepper
2 tbsps chopped fresh parsley to garnish

Preheat a large non-stick pan, add the shallots, paprika and garlic and dry-fry for 2-3 minutes. Add the peppers, sweetcorn and chilli flakes and stir in the stock and tomatoes.
Bring to the boil, then reduce the heat to a gentle simmer. Add the potatoes and simmer until cooked.
Adjust the seasoning and garnish with chopped parsley.