Ingredients

• 1 tablespoon of olive or sunflower oil
• 500g onions, sliced
• 250g potatoes, sliced
• 500g red peppers, de-seeded and chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 750 ml vegetable stock
• 150g carton of low fat yogurt
• freshly ground black pepper

Instructions

1. Heat the oil in a large saucepan and gently cook the onions for 5-10 minutes, until softened.  Add the potatoes, peppers, and paprika, chili powder, season and cook, stirring for 1 minute.
2. Stir in the stock and bring to a boil.  Cover the pan and simmer 25-30 minutes until tender, stirring occasionally.
3. Allow the soup to cool slightly, then process in a food container or blender until smooth.  Return to the pan and reheat gently.  Check the seasoning.  Swirl the yogurt through the soup.  Garnish with chopped chives.