Pepper and pineapple soup

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Heat the oil in a saucepan and add the onion and pepper. Fry gently over a medium heat for three minutes, to soften.
Add the curry powder and turmeric and cook for a further minute.
Crumble in the stock cube and add the water and the pineapple. Bring to the boil and then reduce the heat and simmer gently for ten minutes.
Add the double cream and simmer for 2-3 minutes to thicken the soup .
Pour the soup into a serving bowl and serve immediately.

1 onion, chopped

Â½ red pepper, chopped

handful pineapple, chopped

1 tbsp curry powder

1 tbsp olive oil

1 tsp turmeric

1 chicken stock cube (vegetarians may substitute with a vegetable stock cube.)

75ml/3fl oz double cream

400ml/14fl oz water

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