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Tomato, red pepper and basil soup
- RECIPE MAKES: 4 portions
- COOK TIME: 25 minutes
Method
Step 1
Heat the oil in a large pan over and medium heat and cook the garlic and vegetables for 4 mins until the peppers, onions and tomatoes are soft.
Step 2
Add the tinned tomatoes, stock and basil and bring to the boil.
Step 3
Reduce the heat and simmer for 10-15 mins, stirring occasionally.
Step 4
Using a blender or hand blender, pulse the mixture until smooth and add salt and pepper to taste.
ProZero and Mini Crackers are foods for special medical purposes and must be used under medical supervision.
Ingredients
- 1 tsp Olive oil
- ½ Garlic clove, crushed
- 2 Red peppers, diced
- 1 Onion, peeled and diced
- 100g Fresh tomatoes, quartered
- 300g tin of Chopped tomatoes
- 1 Vegetable stock cube with 300ml boiling water
- 1 bunch Fresh basil, chopped
- Salt and pepper to taste (optional)
Table
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