Ingredients

The following ingredients have 2 Servings
  • 1 tbsp Olive oil
  • 1 Carrot (diced)
  • 2 Roasted red peppers
  • 1 rib Celery (diced)
  • 2 Garlic clove (crushed)
  • 6 Tomatoes
  • 1 Onion (diced)
  • 700 ml Vegetable stock
  • 2 tbsp Balsamic vinegar
  • 1  handful Fresh basil (finely chopped)
  • 1 pinch Sea salt and black pepper

Instruction

  • Heat the oil to a large pan and add the onion, garlic, carrot and celery and gently cook for 4 minutes.
  • Add the tomatoes and roasted red peppers and cook for a further 2 minutes.
  • Add the stock, basil, salt and pepper and balsamic vinegar and bring to the boil. Simmer for 10 minutes.
  • Blend the soup until smooth and then sieve through a fine mesh sieve.