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Ingredients
Method
- 2 tbsp olive oil
- 1 sliced red pepper
- 90g sun-blushed tomatoes
- 280ml chicken stock (veg stock is fine!)
- Handful of torn basil
- Crumbled feta
- Heat the oil in a saucepan and fry the pepper for 4 mins to soften. Stir in the sun-blushed tomatoes and cook for 3 mins more, then season well with salt and pepper.
- Add the stock and bring to a simmer for 10 mins, then stir in the basil. Blitz with a hand blender until smooth, drizzle with a little olive oil and scatter with crumbled feta. Serve with crusty bread, and enjoy.
10 mins
1 serving
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