Tomato and red pepper soup
- 2 red peppers
- 1 small red onion
- 1 medium size potato
- 400g can chopped tomatoes
- 1 reduced-salt vegetable stock cube
- 2tbsp tomato purée
- 1tsp dried mixed herbs or 2 basil leaves
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
Cut the peppers into quarters and remove the stalk, white pith and seeds. Put on the tray, cut side down. Peel and quarter the onion and put on the tray. Cook in the oven for 30 mins until the skin of the peppers starts to blacken.
Put the peppers in a bowl and cover with clingfilm. Leave for 15 mins, then peel off the skins.
Peel and slice the potato. Put in a pan with the pepper, onion, tomatoes, stock cube, purée and 500ml water. Bring to the boil, cover and simmer for 15 mins.
Cool for 15 mins, then blitz with a handheld blender. To serve, reheat and sprinkle with parsley.