Felt like a sunny something for lunch, and came up with this hearty bowl of uplifting goodness. Found myself eating two big bowls full for lunch.
Prepare two red peppers for roasting by slicing in half, removing all the white bits and seeds, and spraying with oil. Prepare a sweet potato for roasting by peeling, cubing and spraying with oil. Roast in a hot oven for half an hour.
Saute a diced onion with 100g of fat free bacon bits until soft. The bacon is totally optional. I just love the flavour a little of it adds to soups. Add 500g of frozen sweetcorn and 1 litre of chicken stock. Boil until sweetcorn cooked.
Add the roasted veges to the soup and then blend with your kitchen wizz or in a blender until smooth.
Season with salt and pepper if necessary (stock is salty) and enjoy.
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