Ingredients

• 1 tbsp vegetable oil
• 1 small onion, chopped
• 1 carrot, chopped
• 2 potatoes, chopped
• 1 red pepper, seeded and chopped
• 400g/14oz can tomatoes
• 450ml/¾ pint vegetable stock
• ¼ tsp sugar
• 50g/2oz small soup pasta
•   seasoning
•   fresh parsley, chopped, to garnish

Method

1. Heat oil; add onion, carrot, potatoes and red pepper and fry for 5 minutes. Stir in tomatoes, stock, sugar and seasoning and bring to the boil. Cover and simmer for 20 minutes or until the vegetables are tender.
2. Purée the soup and return to the boil. Add the pasta and simmer for 7-10 minutes until al dente. Garnish with parsley and serve with crusty rolls.