Top Tips:
If you have leftover jacket potatoes you can add them to thicken (removing the potato skin first).
Leftover cooked white beans are also a great addition!
100
100
Serves:
3
tomatoes (cut into halves)
2
red peppers (cut into quarters)
1
onion(s) (peeled and chopped)
1.5
garlic cloves
1
carrot(s) (peeled and chopped)
1
celery stick(s) (chopped)
0.5
stock cube(s)
349
ml
hot water
0.5
handful(s) of fresh rosemary
2.5
handful(s) of fresh parsley
Equipment needed: Oven, roasting tray, hob, large saucepan & blender/food processor
Preheat your oven to 180°C fan/200°C non fan/gas mark 4.
Place tomatoes, red peppers and whole garlic cloves on roasting tray(s), toss with olive oil, salt, pepper and half of the rosemary, roast in oven for 25-30 mins.
Heat some oil in a saucepan. Fry onion over a medium heat for 3 minutes, then add in carrots and celery.
Add in roasted tomatoes, peppers and garlic and remaining rosemary.
Dissolve the stock cube(s) in hot water and add to pan. Bring to boil and simmer for 25 minutes.
Remove from heat and liquidise with a blending stick/food processor. Add extra water if soup is too thick.
Serve with swirl of yogurt and fresh parsley if you’ve got some available!
If you have leftover jacket potatoes you can add them to thicken (removing the potato skin first).
Leftover cooked white beans are also a great addition!
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook