- STEP 1
Roughly chop red peppers, discard and remove seeds and stalks.
- STEP 2
Cut tomatoes into chunks, remove and discard hard core at stalk end.
- STEP 3
Peel and chop onion roughly.
- STEP 4
Put chopped veg, and all other ingredients into slow cooker. Cook overnight on low setting, or for about 6-8 hrs. Time isn't too crucial with this method.
- STEP 5
Blitz in batches using a blender. Add extra veg stock if required to achieve desired thickness.
- STEP 6
Depending on how much extra stock you add this should make about 8 average portions of soup, and is great for freezing.
- STEP 7
Season with pepper, according to taste.
