Healthy tomato soup

Ingredients

For 6 servings

• •2 c. à soupe olive oil
• •2 onions chopped
• •2 carrots chopped
• •2 garlic cloves crushed
• •2 red peppers chopped
• •1 large sweet potato peeled and chopped
• •2 x 400g cans tomatoes
• •1 low-salt veg or chicken stock cube
• •1 c. à café dried oregano
• •3 rosemary sprigs leaves picked and chopped
• •70 ml double cream

Method

1. 1.Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
2. 2.Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.