The perfect winter soup, make in batches and store in the fridge or freeze until you need it!
- Preheat a non-stick wok or frying pan. Dry-fry the onion andpeppers for 4-5 minutes. Transfer to a large saucepan adding the remainingingredients. Simmer gently for 30 minutes.
- Allow to cool then divide into smaller containers. Seal and freeze.Reheat by bringing up to the boil and simmer for 10 minutes. Season to tastewith salt and pepper and sprinkle over the chives if using.
This will keep in the fridge for up to five days and can be frozen.
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