1x tinned red kidney beans (butter beans or lentils are other good options)
2x chopped chilies
Approximately 170 calories per portion (includes all optional extras)
Pre-heat the oven to 180°C.
In an oven proof dish (you’ll need one with a lid), toss in your quartered tomatoes and red peppers. Dissolve the stock cube in the hot water and pour over your vegetables – cook for 45mins. Remove your dish from the oven (take off the lid) and leave to cool for 10mins. Do not turn off the oven at this point.
Take a handheld blender, and blend your ingredients until smooth, after which you can add the basil and any of the additional items (chilies red kidney beans).
Put your lid back on your oven proof dish and place into the over for another 10mins, until your soup is heated through and serve.