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Tomato, Pepper & Chilli Soup

Ingredients - serves 4-5

500g cherry tomatoes

2 large peppers

1 large carrot

1/2 onion

1/2 large sweet potato

2 cloves of garlic

1/2 tsp dried basil

1/2 tsp hot chilli flakes

1 ltr vegetable stock (use 2 cubes)

100g orzo - optional

Greek yogurt- optional upon serving


Add the vegetables to an oven-proof dish with a drizzle of olive oil and sprinkle the spices over. Add a pinch of salt. Roast for around 50 minutes at 170*. Then add the roasted veg to a pot with a litre of vegetable stock - warm. Simmer for abound 20 minutes with the lid on. Meanwhile you can cook the orzo (this is the optional part) in a separate pot as per packet instructions. When the soup is ready you can blend then add in the drained orzo. Serve with a spoonful of Greek yogurt.


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