Tomato & Pepper Soup

A great soup for winter that is full of vitamins and minerals. It can be eaten for lunch or dinner and can be stored in the fridge for the following day or in the freezer for later in the week or month.

Serves 4

500ml passata
750ml chicken or vegetable stock
2 medium tomatoes diced
1 onion diced
1 pepper diced
2 medium potatoes diced
4 cloves garlic minced or 4 teaspoons easy garlic
1 teaspoon oregano
1 teaspoon parsley
1/2 teaspoon chilli flakes
Salt & pepper

1. Stir fry the onion, pepper, potato & tomatoes in the garlic for 5 minutes
2. When the vegetables soften add the oregano, chilli flakes, parsley, salt & pepper
3. Add the stock & passata
4. Simmer for 20 minutes
5. Cool the soup & blend
6. When ready to serve add 100g cooked chicken per person for an extra source of protein & reheat thoroughly

Dr Claire Cleland

author: Claire Cleland

Claire is a qualified nutritionist accredited by the Association for Nutrition and has over eight years experience in the fields of nutrition and public health. Currently she splits her time between CrewFit and her work as a public health researcher where she focuses on the design and development of physical activity and nutrition interventions. Read More