Red pepper and tomato soup with spinach
This rustic red pepper and tomato soup with spinach is perfect all year round to give you some vitamin boost. I normally make it thick first and freeze half it for pasta, meatballs or Bolognese sauce, then thin the remaining half with some chicken or vegetable stock.
Ingredients
Method
- Finely chop the onion, garlic & celery. Chop the peppers, carrot and tomatoes into chunks.
- Heat the oil in a large saucepan and gently sauté the onion, garlic and celery for 5 minutes ( under cover). Add the carrot, pepper and sauté for another 5 minutes. Add the tomatoes, season with salt and pepper and stir through. Put the lid on and gently cook for 30 minutes.
- Add the spinach, cover and turn off the heat.
- After 5 minutes add the fresh herb and blitz with a stick-blender into a smooth, thick soup or potage.
- You can serve it like this (as a rustic, thick soup) or add some hot stock until you get the right thickness. Heat it up again to simmering point.
- Serve hot with crusty bread.