1 tbsp. vegetable oil
1 med. onion, finely chopped
3 lg. red peppers, deseeded and finely chopped
3 c. chicken stock
1 c. tomato juice
Salt and pepper
Chopped parsley to garnish

Heat oil in a medium-sized pan, add the onion and cook for a few minutes until soft and transparent. Transfer the onion to a blender or food processor together with the chopped red peppers and a little of the stock. Blend until smooth. Return to the pan and add the rest of the stock and the tomato juice and season to taste. Bring to the boil and simmer for 15 minutes.