Think outside the (lunch) box.


  • 0.5 onion (chopped)
  • 2 cloves garlic (chopped)
  • 2 tins tomatoes
  • 1 jar red peppers or just 2 red peppers
  • 250 ml chicken or vegetable stock
  • sea salt and black pepper
  • handful fresh parsley, chopped 2 mild chilies
  • double cream (optional)


  • Firstly, sauté the onion and garlic and then add the tinned tomatoes and red peppers.
  • Bring to a simmer and add the stock. Bring to the boil and then gently simmer for four to five minutes, before placing in the blender.
  • Blend to a smooth soup. Season with salt and pepper. Return to the pan to warm through and serve immediately scattered with the parsley and a swirl of double cream, if using.