• 4 red peppers
  • 4 large tomatos
  • 2 garlic cloves
  • 1 tsp mixed herbs
  • 1 tbsp olive oil
  • 1 veg stock pot
  • 400ml water
  • 1 tbsp Worcestershire sauce (optional)
  • handful fresh basil leaves
  • salt & pepper




If you’re looking for a filling lunch, that feels light & gives your mouth LIFE, this is the one for you. Red peppers & tomatoes are both great sources of vitamin A (a vitamin many of us can often be lacking), as it’s a fat soluble vitamin, it’s best absorbed when consumed with fats – the olive oil in this recipe does just that. Plus there’s vitamin K, vitamin C, lycopene, potassium, folate, iron, calcium , fibre.. should I continue..?


Heat your oven to 180C.

Quarter the peppers (remove the stalk & seeds), halve the tomatoes and place everything on a baking tray, add the garlic cloves (whole), drizzle everything with the olive oil, then add the dried herbs & salt and pepper.

Roast for 25 mins.

Remove from the oven and tip everything on the tray into a blender, add the stock pot, water, basil & Worcestershire sauce (if using) and blend until smooth. Transfer to a saucepan and slowly reheat, adjust consistency if required (this one is likely a nice consistency already due to the water content of the tomatoes).

To serve top with some baby basil leaves & creme fraiche if ya fancy. And bread. Always bread.