This virtually fat free, golden soup makes a surprisingly light starter.

MAKES: 4
Preparation time:  15 minutes
Cooking time:  15 minutes

Ingredients

• 3 yellow or orange ( bell ) peppers, halved and seeded

• 1 large onion, chopped

• grated rind and juice of 1 large orange

• 350 ml /12 fl oz / 1 1/2 cups chicken stock

• 4 stoned black olives, chopped

• salt and black pepper.

Directions

• Place the peppers, skin side up, on a baking sheet.  Cook under a hot grill until the skins are blackened.  cover and leave to cool.

• Place the onion in a pan with the orange juice.  Bring to the boil, then cover and simmer gently for 10 minutes or until the onion is tender.

• Peel the peppers.  Puree in a blender with onion, half the orange rind, and chicken stock until smooth.

• Season well, then heat gently.  Serve sprinkled with olives and the remaining orange rind.

Nutritional Information

• 35 CALORIES A PORTION

Note:- A wonderfully low-calorie recipe with lots of flavour and Vitamin C provided by the peppers, onion and orange.