Serves 4
1 tbsp vegetable oil
2 onions, finely chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
2 sweet potato, peeled and chopped
2 red peppers, deseeded and chopped
3 garlic cloves, crushed
2 x 400g tins of chopped tomatoes
900ml vegetable stock
Salt and black pepper
To serve:
Croutons
1 tbsp vegetable oil
2 onions, finely chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
2 sweet potato, peeled and chopped
2 red peppers, deseeded and chopped
3 garlic cloves, crushed
2 x 400g tins of chopped tomatoes
900ml vegetable stock
Salt and black pepper
To serve:
Croutons
- 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