Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Tomato and red pepper soup pots with tuna stirred through at the end for an easy protein boost.
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Ingredients
saucepan, blender, knife
Method
Finely chop the onion, cut the carrot into bite-sized pieces, cut the roasted red peppers into bite-sized pieces and open the chopped tomatoes. Drain the tuna and flake it with a fork so it folds through without large clumps.
Heat 1 tablespoon olive oil in a saucepan over a medium heat. Cook onion, carrot and roasted red peppers with a pinch of salt and black pepper for 5-6 minutes until starting to soften but not brown. Stir in smoked paprika for 1 minute until fragrant.
Pour in 600ml vegetable stock, then add chopped tomatoes. Scrape the base of the pan so the softened vegetables flavour the soup, then bring to a steady simmer.
Simmer for 12-15 minutes until the vegetables are tender.
Stir in the tuna for the final 2 minutes so it warms through while staying in flakes.
Taste and adjust with black pepper. Portion into soup pots with the bread or topping on the side, then cool quickly before chilling if packing ahead.
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