An easy, warming autumn lunch packed with flavour for less than 75p per portion.
Ingredients
Serves 6:
2 tins chopped tomatoes
2 red peppers, chopped
1 onion, chopped
2 carrots, chopped
2 garlic cloves
1 vegetable stock cube
750ml water
1 tsp mixed herbs
Optional Extras
Crusty bread
Chilli flakes
Grated cheese
A swirl of cream
Method
- Place the peppers, onion, carrots and garlic on a baking tray.
- Drizzle with a little oil and roast at 200°C for 25 minutes.
- Tip the roasted vegetables into a large saucepan.
- Add the chopped tomatoes, stock, water and mixed herbs.
- Simmer gently for 15 minutes, then blend until smooth.
- Season to taste and serve with your favourite toppings or warm crusty bread.