• 2 tbsp KIKI Health Organic Virgin Coconut oil
  • 2 onions, finely sliced
  • 1 carrot, finely chopped
  • 3 red pepper, roughly chopped
  • 3 garlic clove, sliced
  • 1 red chilli, sliced
  • 400g tomatos, chopped
  • 850ml-1 litre organic vegetable stock

How to create:

Heat the coconut oil in a large saucepan. Tip in the onions, carrot and peppers. Cook gently for 15 mins, to soften. Add the garlic and chilli, and cook for a few mins more. Pour over the chopped tomatoes and 800ml of the stock. Bring to the boil and simmer for 10-15 mins until the veg is completely tender.

Blitz the soup with a hand blender until smooth.  Season and spoon into bowls. Serve either hot or cold. Enjoy!