Live Below The Line: Tomato & Red Pepper Soup

Soup is an absolute life-saver – it’s really cheap to make, healthy, tasty and filling. This version is based on a tried & tested recipe of mine, albeit with a few ingredients missing. It might not be quite as luxurious but it’s still pretty good! For more on our Live Below The Line challenge, click here.

Ingredients
Butter, for frying
1 clove of garlic
2 onions
2 peppers
1 tin of chopped tomatoes
A pinch of curry powder
A pinch of salt
Water

Makes 5 portions

Start by peeling and chopping the onions and garlic. Melt a small square of butter in a saucepan, and then add the onions and garlic and allow to sizzle on a medium heat. Meanwhile, de-seed and chop the pepper. Once the onions have softened a little, you can add the peppers to the pan.

When the peppers are also starting to soften, you can pour in the chopped tomatoes. Refill the empty can or carton with water, and pour that into the pan too. Sprinkle over a pinch of curry powder and a pinch of salt, stir well, and then leave to bubble gently for about ten minutes.

Now you can use an immersion blender to liquidise the ingredients. Once that’s done, add another canful of water and give it a really good stir.


If you’re going to store the soup for later on, allow it to cool completely. We always separate our soup into resealable pots – we keep the plastic pots that Sainsbury’s sauces come in, for just this purpose – so that it’s easy to grab one to take to work. It also means you can pop a couple of portions in the freezer, for later on in the week, to keep the flavours nice and fresh. If you don’t have any useful pots, I’d recommend putting two portions into separate sandwich bags, to freeze, and keeping the rest in the fridge in one big pot, to serve up as needed.