Tyrolean Pepper soup

(SERVES 4)

• 2 onions, thinly sliced
• 2 red (bell) peppers, thinly sliced
• 25 g/1 oz/2 tbsp low-fat spread
• 400 g/14 oz/1 large can chopped tomatoes
• 100 g/4 oz/1 cup sauerkraut, drained
• 450 ml/ ¾ pt/2 cups vegetable stock, made with 1 stock cube
• 10 ml/2 tsp paprika
• Salt and freshly ground black pepper
• 20 ml/4 tsp very low-fat plain yoghurt
• Snipped chives

Fry (saute) the onions and peppers in the low-fat spread for 3 minutes. Stirring. Add the remaining ingredients except the yoghurt and and chives. Bring to the boil, reduce the heat and simmer gently for about 15 minutes until the vegetables are tender. Taste and re-season if necessary. Ladle into warm bowls and garnish each with ml/1 tsp yoghurt and a few snipped chives.