We love them! They are easy to make and so colourful, full of flavour, thick and yummy! Cream soups for some people mean heavy, loaded with cream and butter dishes (read: saturated fat and calories). But there’s no reason we follow any of these rules! We prefer healthy versions, more than half of the calories could be eliminated once you add yoghurt and olive oil. You still get all the creaminess and can indulge without any guilt. Surely yoghurt is not a cream, but this soup still tasted delicious, and as well yoghurt does make for a great garnish :)

Every time we cook something in our kitchen we have several cats watching us from outside the window. We often share with them our love for food and food too :) Guess now it is time to share pics of "our" cats with our readers. Here is the first one - Tinkerbell! Isn't she gorgeous? It was sunny day in Dublin and the cat was waiting outside the window, looking beautifully :) We love our cats, they are our best friends!

for 3-4 portions:

  • 1 kg sweet pointed peppers (around 8 )
  • 4 garlic cloves
  • 1 onion
  • 2 tbs olive oil 
  • 5 tbs natural yoghurt (plus 1 tbsp for decoration)
  • 1 glass chicken or vegetable broth
  • few leaves of fresh thyme
  • mint leaves (or your favourite herbs ) for decoration
  • sea salt, freshly ground pepper

Preheat the oven to 200°C. Place the peppers and garlic on a baking tray, sprinkle with some salt, pepper and drizzle with tbsp olive oil. Roast for 25 mins until the pepper skins are blistered. If any are blackened, place them in a zip-close bag for 10-15 minutes, than you can just slide blackened skin easily. Otherwise you can leave the skins on, and just chop the flesh, discarding the seeds. Heat tbsp olive oil in a large pan and fry the onion until softened and golden. Squeeze the garlic from the cloves and add to the pan, pour broth, bring to the boil, and simmer for 5 minutes. Add roasted peppers, whizz the soup in a food processor, leave to cool down a bit and add yoghurt and chopped thyme, season with salt and pepper. Reheat, garnish with yoghurt, herb leaves and serve with fresh ciabatta!