2red peppers and 2 yellow peppersdeseeded and roughly chopped
2carrotspeeled and cut into chunks
1whole bulb garliccloves removed from skin and added in whole
2tins chopped tomatoes
1litre white wine stockI found this in Tescos- if you can't get hold of it use vegetable stock
Peel of one orangeuse a potato peeler and just take off the surface of the skin, not the white pithy bit
freshly ground salt and pepper
If you have fresh rosemary, thyme or bay, throw some in while everything roasts
Pre-heat the oven to 160c
Prepare all the veg and the orange peel, and throw in a large baking tray. Stir through the olive oil, coating everything, stir in the chopped tomatoes, and then pour in half of the white wine stock (500ml)
Season generously with salt and pepper
Pop into the oven and bake for 3 hours. Just check this every hour, and give it a good stir every time you do
Remove from the oven, Place in a large saucepan and add the remaining stock, bringing up to the boil and then turning the heat off.
Using a hand blender (or a food processor), whizz it up until smooth, and then adjust the seasoning to taste (plenty of salt!)
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.