4 servings

1 kg red bell peppers

1500 ml fat-free chicken broth

2 tsp curry

1 tbsp olive oil

240 gr plain Greek yogurt unsweetened

2 tsp sea salt

pepper to taste

1 tbsp chopped cilantro

Preheat the oven to 400º F. Prepare a baking dish.

Cut the peppers in 2. Remove the stem and seeds, then place them skin side up in the pan and spray with a little olive oil spray. Bake for 35-40 minutes.

Remove from the oven, transfer to a bowl and cover with plastic film. When they are cold remove the skin. Then grind in a food processor.

In a pot pour the broth, the bell pepper puree, curry, salt and pepper, bring to  boil for a few minutes, remove from heat and add the yogurt. Use the immersion blender to integrate.

Serve with chopped cilantro. You can also serve cold.

Per portion 500 ml app

Cal: 152.4 P. 12.5 F: 5.5 Cb: 11.5