Serves 4 52 kcal/person 1.6g fat
2 medium red (or 1 red and 1 yellow) peppers
1 large onion (diced)
2 garlic cloves (sliced)
1 tsp coconut oil
100ml vegetable stock
Roast the peppers in the oven at 200 degrees for 45 minutes or until blackened.
Place them in a plastic bag to sweat and let them cool.
Fry the onion and garlic on a low heat with the coconut oil until the onion is translucent.
Remove the peppers from the bag, remove the stalk and seeds and then peel off their skins.
Chop up the peppers.
Put the peppers, the onion/garlic mixture and 100ml of vegetable stock into a blender and blitz.
Re-heat, serve and enjoy!