This is a rich little number that's full of vitamins, and packs a punch - and with the protein from the chicken in it, is really filling, too. To serve 4, you will need:
- 2 large white onions
- 3 cloves garlic or 3 heaped tsps of "lightly roasted garlic"
- 2 red peppers
- 2 red sweet peppers
- 5 vine ripened tomatoes
- 1 tbsp olive oil
- 1 tbsp tomato puree
- 2 tsps dried basil
- Sea salt and black ground pepper to taste
- 3 tbsps balsamic vinegar
- 3 tbsps Lea & Perrins Worcestershire sauce
- 1 tbsp wholegrain mustard
- 300g shredded chicken
- 600ml chicken stock
- Fresh basil to garnish
1. De-seed your peppers, and roast all your red veg in the oven at 200c for 25 mins.
2. In your wok, or large saucepan, add your oil, garlic, diced onions, dried basil, and some salt and pepper. Cook gently until the onions are translucent.
3. Once your red veg has cooked, remove from oven, and carefully try and remove as much of the skin of the veg as possible with a knife and fork. Add to the wok of cooked onions and mush in so that it's well mixed. And mushy. Add tbsp of tomato puree and stir in. Stir in your chicken stock, balsamic vinegar, mustard, and Worcestershire sauce, and bring to the boil for 5 mins. The simmer for 10 mins. Remove any remains of vegetable skin with a slotted spoon.
4. It's blending time again! With your slotted spoon, transfer any chunks in your soup to your blender, and blend like a crazy person! Whilst your machine is whizzing away happily in the corner, prepare your leftover chicken by shredding it with two forks and seasoning with salt and pepper.
5. Pour your molten red sludge back in to the wok, and stir in your chicken. Simmer for a further 5 mins.
Et voila! Garnish with fresh basil to serve. Mmm, look how red it is. Hope you enjoy :o)