Healthy tomato soup

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

Nutrition: Per serving (6)

kcal198

low in fat 10g

saturates 5g

carbs 20g

sugars 14g

fibre 5g

protein 3g

salt 0.2g

Ingredients

• 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

Method

• STEP 1Heat 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.
• STEP 2Use 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.