Easy to cook from scratch and super-tasty to eat!
(47 votes)
Cook: 1 Hour 30 Mins
Serves: 4
Price: 51p per serving
Nutritional Information
Each 303g serving contains
Energy
430kj
103kcal
430kj
103kcal
5%
Fat
0.6g
0.6g
Low
1%
1%
Saturates
0.0g
0.0g
Low
0%
0%
Sugars
9.1g
9.1g
Med
10%
10%
Salt
0.24g
0.24g
Low
4%
4%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
142kj/34kcal
Typical energy values per 100g:
142kj/34kcal
Ingredients
2 red peppers
1 small red onion
1 medium size potato
400g can chopped tomatoes
1 reduced-salt vegetable stock cube
2tbsp tomato purée
1tsp dried mixed herbs or 2 basil leaves
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
2
Cut the peppers into quarters and remove the stalk, white pith and seeds. Put on the tray, cut side down. Peel and quarter the onion and put on the tray. Cook in the oven for 30 mins until the skin of the peppers starts to blacken.
3
Put the peppers in a bowl and cover with clingfilm. Leave for 15 mins, then peel off the skins.
4
Peel and slice the potato. Put in a pan with the pepper, onion, tomatoes, stock cube, purée and 500ml water. Bring to the boil, cover and simmer for 15 mins.
5
Cool for 15 mins, then blitz with a handheld blender. To serve, reheat and sprinkle with parsley.