Serves 4
Preparation 15 minutes
Cooking 40 minutes

Ingredients

150g Leerdammer Lightlife Block, finely grated
2 red peppers, stalk and seeds removed
5ml olive oil
2 onions, chopped
2 cloves of garlic, crushed
50g tinned tomatoes
100ml vegetable stock
Seasoning

Method

1. Halve the peppers. Press flat and place under a hot grill
   until skin is blackened. Place in a bowl, cover in cling film
   and leave to cool.
2. Heat the oil in a large pan and add the onions and garlic. Cook for 3-4 minutes or until soft.
3. When the peppers have cooled, remove and discard blackened skin and roughly chop the flesh.
4. Add the peppers and tinned tomatoes to the pan.
5. Stir in the stock, cover and simmer for 30 minutes.
6. Purée the soup and pour back into a clean saucepan and gently heat through.
7. Pour the soup into warmed bowls and divide the Leerdammer between the 4 bowls, sprinkling it on top in a small pile.