Immunity Boost Soup

(serves 4-6) 


  • 1 tablespoon olive oil
  • 1 small red onion, halved thinly sliced
  • 2 red capsicums, thinly sliced
  • 2 x 400g cans Italian diced tomatoes with garlic and basil
  • 1 cup salt-reduced vegetable stock
  • 2 tbs finely chopped chives (optional)
  • Pita pocket bread, warmed to serve


  1. Heat oil in a large saucepan over medium heat. Add onion and capsicum and cook, stirring, for 4-6 minutes until onion is soft.
  2. Add tomatoes, stock and 1½ cups of water. Bring to the boil, then reduce heat to medium-low and simmer, uncovered, for 10 minutes.
  3. Cool slightly, then blend or process until smooth (see tip). Re-heat over medium-low heat if required.
  4. Pour soup into warmed bowls, sprinkle with chopped chives and freshly ground black pepper. Serve with warm pita pocket bread.

Recipe courtesy of The Heart Foundation Website


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