This morning I received a package from Total Greek Yogurt – it contained all the ingredients to make a yummy lunch, that lunch being homemade chickpea burgers – I’m afraid to say I’m not a fan of chickpeas so that really didn’t appeal – although I may try it for the kids another day.
Inside the parcel was some Total yogurt to try using in some meals, which is just what I did today.
3 Red Peppers
2 Celery sticks
3/4 pint of vegetable stock
De-seed the peppers and roughly chop putting into a baking tray with a good drizzling of olive oil. De-skin the tomatoes by blanching in boiling water for a minute, pop into a bowl of cold water and then pull the skin off. De-seed, chop and add to the peppers. Place in an oven on high for an hour stirring occasionally.
Meanwhile, gently fry the onions for a few minutes in olive oil, add the stock and the celery and leave to simmer for around 10 minutes.
After an hour, take the peppers and the tomato’s out of the oven and add to the stock, stirring in all the juices. Season to taste, then blend in a liquidiser.
Serve with a spoonful of yogurt and a crusty roll. This made 4 bowls of soup.
This was the first time I had made this soup and kind of made it up as I went along, it was delicious, I will be making it again and will try adding some rich tomato paste and maybe some chilli flakes.
I will be cooking more often with Total.
Disclaimer: I was sent a few ingredients from Total to use in my cooking as part of their #TryTotal campaign