Slow cooker red pepper and tomato soup

• Preparation: 10 minutes
• Cooking time: 4-8 hours
• Serves 8 costs approx £2.50 (approx.31p per portion)

Ingredients

• 1 onion, finely diced
• 2 red peppers, chopped
• 1 tbsp oil
• 1.5l vegetable stock
• 2 tins chopped tomatoes
• 2 garlic cloves, crushed
• Salt and pepper, to taste
• A dash of cream (optional)

Allergy disclaimer: Always check the label of each ingredient for allergen information.

Method

1.  Add all the ingredients, except the cream, to the slow cooker and mix well. Cover and cook on high for 4 hours or on low for 8 hours.
2. Blitz with a hand blender, check the seasoning, add in a little cream if you wish and stir through. 

Freeze some in portions for another day, just defrost in the fridge overnight before reheating.