Ingredients:
Olive oil
2 red peppers
1 can chopped tomatoes
1 vegetable stock pot
1 carton of passata (500g)
1 tsp dried basil
1 red onion diced
1 garlic clove thinly sliced
100g peeled and thinly sliced potatoes
500ml water
50g cream cheese
50ml double cream salt & black pepper
Method:
Fry the onions and chopped garlic in the olive oil, over a medium heat until soft, add the potato fry for 5 minutes.
Dice the peppers and add to the pan with the basil and gently sauté for a couple of minutes. Add the stock pot, canned tomatoes and passata cook for 20-30 minutes until the potato is tender, add the cream cheese and cream, season with salt and pepper.
Blitz until smooth.
