Tomato and red pepper soup

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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