Roasted red pepper and tomato soup

The festivities have now ended and I put on about 4lb during the merriment, but tomorrow I am back in work -- after 10 days off -- and I am determined to kick start the weight loss.

Here is a lovely winter warming soup I made to help myself along.

Roasted red pepper and tomato (serves 6).

Ingredients:

-Fry Light;
-Chilli flakes, salt, pepper and Worcestershire sauce (to season);
-4 red peppers;
-4 fresh red tomatoes;
-3 tins of chopped tomatoes;
-1 big onion;
-1 carrot;
-2 cloves of garlic;
-2 stock cubes.


Method

Spray Fry Light onto a baking tray. Chop the peppers and tomatoes up, sprinkle with chilli flakes, salt and pepper and squirt fry light over the top of the vegetables.

Put the baking tray in the oven for 40 minutes at gas mark 7. When they come out they should look like this:

Next fry light a pan, add the onion, garlic and carrot and fry until soft.

Add the roasted vegetables to the pan, along with two pints of vegetable stock (made with the stock cubes) and the three cans of tomatoes.

Add a dash of Worcester Sauce.

Simmer for 30 minutes and blend.

This is what the finished product looks like:

Yummy!