Serves: 4

Tomato & Vegetable Soup

FG 0 | CC 4

Calories: 110 kcal

4 carrots

2 leeks

2 parsnips

2 x 400g cans chopped tomatoes

1 red pepper

1 yellow pepper

75g split red lentils

1 onion

2 tsp mixed herbs

2 vegetable stock cubes

500ml hot water

1/2 tsp chilli powder (optional)

1. Roughly chop all the vegetables into chunks and put in a large pan.
2. Add the lentils, herbs and sprinkle in the stock cubes, add the hot water and bring to the boil.
4. Lower heat to simmer, add the tinned tomatoes, then cook until veg is tender, (20-30 minutes).
5. Serve as a chunky vegetable soup, or use a hand blender to puree before serving.