Tomato & Chilli Soup
Serves
3
Calories
173 per portion
Ingredients
2 tsps olive oil
120g red onion, chopped
150g carrot, peeled and chopped
1 red bell-pepper, diced
½ a small red chilli pepper, sliced
700ml vegetable stock (made with one organic stock cube)
400g tinned chopped tomatoes
2 garlic cloves, chopped
a pinch of sea salt and ground black pepper
1 tbsp balsamic vinegar
to garnish:
a sprinkle of fresh parsley
1 tbsp (per person) crème fraîche
How To
Heat the oil in a saucepan over a medium flame. Add the onion, carrot, bell-pepper and chilli and fry for 4 minutes, stirring occasionally.
Add the stock and simmer for 10 minutes.
Place the tomatoes, garlic, balsamic vinegar, salt and pepper in a blender and blend until smooth.
Pour the tomato mixture into the saucepan and stir well. Cover and simmer for 10 minutes.
Taste and add more seasoning if required.
Optional: Blend the soup with an immersion hand blender. Serve topped with crème fraîche and parsley.
Store any leftovers in an airtight container and refrigerate for 3 days or freeze for 2 weeks.