Another variety of soup for my lunches this week. This only made two portions (it is quite a thin soup so I have more to fill me up), so you might want to double up the quantities.

Ingredients:

Red Pepper (deseeded) x2

Onion x1

Tomatos (fresh) x handful of cherry tomatos or 2 normal tomatos

Couple of sticks of celery

Italian herbs (basil, oregano, rosemary)

Garlic

Tinned Tomatoes x 1 tin

Black Pepper

Olive oil

Vegetable stock

Water

 

Method:

Roughly chop your veg and add to your big saucepan with a glug of your olive oil (olive oil and coconut oil do better under higher temperatures than vegetable, sunflower and rapeseed oil). Cook gently with the lid on for a few minutes.

Add the chopped tomatoes and cook for a further 3-4 minutes.

Add your tinned tomatoes and seasoning, along with about 450ml water and your vegetable stock.

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Simmer for half an hour.

Whack it all in the food processor and blitz the hell out of it until it is nice and smooth. Taste and season further if required.

Serve!

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