Instructions

1. Chop the onion and, in the preheated oil, fry until it softens.
2. Roughly chop the peppers, courgette and garlic.
3. When the onion has softened, add the garlic, stir for a minute, then add the vegetable pieces.
4. Steam under lid for about 5-8 minutes, then add the hot vegetable stock and season with salt and pepper.
5. Bring it to the boil, then simmer it covered for 20 minutes.
6. Add the herb, then blend the soup until smooth.
7. Serve it with bread or gluten-free alternative.