1 large onion, roughly chopped
2 large red peppers, roughly chopped
1 large red pepper, finely shopped
400g tin chopped tomatoes
salt and pepper
1 carton Greek yoghurt
Heat some olive oil in a saucepan or pressure cooker and soften the onion. Add the roughly chopped red pepper and fry for another 5 minutes or so.
Sprinkle over the chilli powder and the paprika and stir will.
Pour over the tomatoes and fry for another 5 minutes or so before adding the vegetable stock. Season with salt and pepper.
If using a pressure cooker, bring to pressure and cook for 15 minutes. If using a normal saucepan, simmer for 30 minutes.
Remove the lid and blend the soup. Add the finely chopped red pepper and cook for a further 10-15 minutes. Stir in the Greek yoghurt.