Spicy Tomato Soup

2 x 400g tins of chopped tomatoes

450g of jarred roasted red peppers 

100g brown rice, cooked

1 cup low fat Greek yoghurt

3 cloves of garlic, crushed

1 bunch of spring onions, finely diced

1 Tbsp olive oil

1/2 bunch mint

2 tsp jalapeno peppers 

Heat the olive oil over medium heat in a large saucepan

Add the diced spring onions and garlic

Stir to coat with olive oil

When the mixture begins to turn golden, add the tomatoes, rice and peppers

Stir well to combine

Pour 2 cups of hot water over the mixture and bring to the boil

Lower the heat, cover with the lid and allow to simmer for 15 minutes

After 15 minutes has elapsed, remove the lid and use a stick blender to puree the soup to a consistency of your liking

In a small bowl, combine the Greek yoghurt and the jalapeno peppers and blitz with blender

Serve the soup drizzled with the yoghurt mixture and your choice of side

6 servings – 130 cal per serve

*Original recipe found here