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- Heat the oil in a large saucepan over a medium heat. Add the onions, carrots, celery, sweet potato, red peppers, garlic and tinned tomatoes. Bring to the boil and simmer for fifive minutes.
- Add the stock, stir well to combine and cook for 25 minutes or until the vegetables are soft.
- Use a stick blender to whizz until smooth, then season to taste.
- Divide into bowls and serve topped with croutons and cracked black pepper
Per Serving: 176kcals, 5.7g fat (2.6g saturated), 27.9g carbs (16.5g sugars), 2.9g protein, 5g fibre, 1.008g sodium
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Pineapple cheese log with almonds, pecans and pistachios
16 days ago
So hearty and wholesome, I love this recipe. Ideal for batch cooking too.