Serves: 4, Calories: 229, Time: 1 hr 30 mins

Ingredients:

• 4 red peppers, quartered.  200
• 1 onion, in 8 wedges.  75
• 2 tsp garlic purée.  34
• 2 sticks celery, sliced.  12
• 500g passata.  115
• 500ml veg stock (1 Knorr stock pot).  60
• 1.½ tbsp veg oil.  186
• 2 tbsp tomato puree.  102
• 1 tbsp (45g) sundried tomato paste.  121
• ¾ tsp chilli purée (to taste).  10
• Salt and black pepper to taste

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. In 14x10" Pyrex roaster; Toss peppers and onions in 1 tbsp oil and garlic. Roast for 50 mins, stirring halfway.
3. Meanwhile in large saucepan; Sauté celery in ½ tbsp oil for 4-5 mins.
4. Mix in stock, purées and sundried tomato paste. Gently simmer. Do not boil.
5. Add roast veg and passata. Gently simmer for 5 mins. Do not boil.
6. Blend until smooth. Season. Serve.
7. Serve with Cheese, Rosemary and Potato Scones.

Calories = 915

• 915 / 4 = 216