2 T olive oil
1 onion, chopped
2 cloves garlic, crushed
400 g can tomatoes
1 1/2 cup Golden Sun Whole Roasted Red Peppers, drained
1 L chicken stock
1 T Golden Sun Sweet Thai Chilli Sauce
1 T fresh parsley, chopped
4 T plain Greek yoghurt
Salt & pepper to taste
Cook the onion and garlic in oil until soft.
Add tomatoes, roasted red peppers and stock.
Simmer for 20 minutes, then add sweet Thai chilli sauce and salt & pepper to taste.
Blend until smooth and serve with the yoghurt and parsley.