![]() Prep Time 15 mins Cooking Temp High Cooking time 2.5-3 hours Serves 4-6 Ingredients 2 tablespoons olive oil 1 chopped onion 1 red pepper, cored and diced 750g chopped tomatoes 1 garlic clove finely chopped 600ml vegetable stock 1 tablespoon tomato puree 1 tablespoon balsamic vinegar Salt Pepper For the pesto garnish 4 chopped spring onions 4 sprigs basil 25g parmesan 4 tablespoons olive oil dash of pepper Directions Fry the onion in the oil until softnened. Stir in the red peppers, tomatoes and garlic and fry for two minutes. Pour in the stock, puree and vinegar and bring to the boil, before pouring in to the slow cooker. coverand cook on high for 2.5-3 hours until the vegetables are tender! When ready to eat blend together until smooth and reheat for a further 15 mins. You may need to do this in batches. To make the pesto, add all the ingredients in to the blender and blend. Serve in the middle of the soup for a tasty garnish
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