Mangetout and ball pepper are a delicious combination in every Asian dish or salad, but you can also make a light summer soup from them – perfect if you need to lose some weight to get in shape to fit into your favourite bikini, speedo or whatever you intend to wear. But I promise, there’s no need to be on a diet to love this soup!
- 70g of mangetouts
- 1 small yellow ball pepper
- 1 small chili pepper (red or green)
- 2 spring onions
- 200ml vegetable stock (hot)
- 50ml milk
- 1 teaspoon of paprika powder (mild)
- a pinch of sugar
- some fresh chives
- vegetable oil
Wash and clean the vegetables, cut the spring onions in rings and the chili pepper in very small cubes. Heat some oil in a pot and gently roast the spring onions for a couple of minutes, then add the chili pepper for another 2 minutes. In the meanwhile, cut the ball pepper in bite sized pieces and the mangetouts in halves. Add both to the onions and the chili pepper, roast for a few minutes (but don’t let it get brown!), then deglaze with the hot vegetable stock and the milk. Boil the soup for 5 minutes, then add sugar and spices. Blend until creamy and season to taste with some salt. Serve with some fresh pita bread.