This golden, velvet-textured soup is very satisfying and perfect for a warm light lunch on a chilly day. Bramley apple adds a sweet-sour tang to the flavour, with added zip from chillies.
*For a vegetarian version, replace the chicken stock with vegetable stock and use soya bacon bits or toasted pumpkin seeds to sprinkle over the soup in place of the pepperoni. You'll also need 1 tbsp olive oil to fry the onion. *If you prefer, a generous dash of chilli sauce can be added to the soup instead of the crushed dried chillies.
To make crispy, low-fat croûtons, toast the bread on both sides, then cut off the crusts and cut into cubes.
Had this today, really easy, really nice. Thanks - 03 Jun 2013