What is there not to love about this Red Pepper Soup with Chilli and Yoghurt – it’s colourful and has a lovely earthy, spicy flavour thanks to the Aleppo pepper and smoked paprika. It is super easy to make, but you must allow each layer of seasoning time to cook to ensure you get the real depth of flavour in the resulting soup. So, it would be best if you allow a good forty-five minutes to prepare it. I have used Aleppo pepper, but you could substitute that for red pepper paste or chilli flakes.

Red pepper soup or roasted red pepper soup is a universal recipe, but these spices give it a middle-eastern feel, echoing the flavour of the famous ‘Mhammara’ (hot red pepper dip). Florina peppers are still readily available, probably due to the exceptionally warm weather, which is perfect because this is a soup for the chillier weather. Sweet bell peppers would also work very well. Serve with warm pittas or thick crusty bread.

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