Easy Tomato and Red Pepper Soup
This soup costs less than €5 for ingredients, takes half an hour to make and tastes fab!
4 people
20 minutes
10 minutes
Ingredients
- 1 bunch Basil Leaves
- 1 pinch Black Pepper
- 800 g Chopped Tomatoes
- 3 clove Garlic thinly sliced
- 1 tbsp Maple Syrup
- 1 - Onion thinly sliced
- 2 - Red Pepper thinly sliced
- 2 tsp Sea Salt
- 2 tbsp SuperValu Oil
- 2 - SuperValu Potatoes unpeeled and thinly sliced
- 1 litre Vegetable Stock
To Garnish:
-
1
pinch
SuperValu Chilli Flakes
-
1
pinch
SuperValu Goodness Flaked Almonds
To Serve:
-
4
portions
Bread
Method
1. Heat the oil in a large saucepan over a high heat. Add the onion and cook for 1 to 2 minutes, stirring regularly. Add the red peppers and garlic and cook for a further 2 minutes, stirring occasionally. Add the potatoes, salt and pepper and cook for 2 more minutes, stirring well. (The salt helps to break down the cell walls of the vegetables, which makes them soften faster.)
2. Add the tomatoes, stock and maple syrup. Bring to the boil, then reduce the heat and simmer for 15 minutes, until the potatoes are nice and soft.
3. Pluck the basil leaves from the stalks. Set four leaves aside for garnish, then roughly chop the rest of the basil leaves and finely chop the stalks too (there is great flavour in the stalks of most herbs) and add both to the pan. Remove from the heat and blend until smooth.
4. Garnish each bowl of soup with some chilli flakes, flaked almonds and the reserved whole basil leaves. Serve with roughly torn chunks of good crusty bread.
