Ingredients

4 red or orange peppers
4 slices of Coop sliced bread
1 x 600g tub of Coop fresh tomato and basil soup
1 tbsp Coop soured cream

Method

1. Cut the top off of the peppers, scoop out the seeds and pith, and cut a thin layer off the bottom of the peppers (without cutting through), so they stand upright

2. Toast the bread, and cut 2 bone shapes from each piece

3. Meanwhile, heat the soup according to the pack instructions

4. Carefully pour the soup into the peppers, and dollop the soured cream on top

5. Serve with the skeleton bones toast, to dip

Tips

This works with any of our fresh soups so pick you favourite. Low fat and 1 of your 5 a day