Total Time
30mins
Prep 15 mins
Cook 15 mins

There are a few red pepper soups on the Zaar, but I thought I'd post this one because I cook it often and know for sure and certain that it's just as good cold (with yoghurt) as hot (with cream).

Ingredients Nutrition

Directions

  1. Soften the leeks and peppers in the butter in a large saucepan.
  2. Add all the other ingredients except the yoghurt (or cream).
  3. Simmer 30 minutes.
  4. Cool and puree or blend.
  5. Either stir in yoghurt and cool again, or heat and stir in cream.

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