Serves 4
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To serve:

  1. 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.
  2. Add the stock, stir well to combine and cook for 25 minutes or until the vegetables are soft.
  3. Use a stick blender to whizz until smooth, then season to taste.
  4. Divide into bowls and serve topped with croutons and cracked black pepper

Nutrition Facts

Per Serving: 176kcals, 5.7g fat (2.6g saturated), 27.9g carbs (16.5g sugars), 2.9g protein, 5g fibre, 1.008g sodium

StartersFreezer-friendlySoupLunch & snacksLow-fatMake it HealthyVegetarian

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