This is a great recipe I thickened it with some cornflour as it was a thin
easy lunch, serves 2
• 1 tsp coconut oil
• 3 red peppers, chopped
• 1 carrot, chopped
• 4 medium size tomatoes, chopped
• 1 vegetable stock cube
• herbs of Provence
Put tomatoes in a pan, pour over boiling water and let sit for 5 mins. Take one tomato out at a time and peel the skin.
Fry the carrot in the oil for 3 mins in a medium pan, add peppers and fry for further 3 mins. Pour in 3/4 litter of water, add tomatoes, stock cube and herbs, cover and bring to boil. Let simmer until all soft. Puree with a hand held mixer.