Enjoy this vegetable-packed tomato soup for a lovely light family meal, with leftovers for the next day. Serve with bread or our cheese pinwheels
INGREDIENT :
2 tbsp olive oil
2 onions, chopped
2 carrots, chopped
2 garlic cloves, crushed
2 red peppers, chopped
1 large sweet potato, peeled and chopped
2 x 400g cans tomatoes
1 low-salt veg or chicken stock cube
1 tsp dried oregano
3 rosemary sprigs, leaves picked and chopped
70ml double cream
RECIPE DIRECTION :
Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months
