Ingredients:

1 tbsp coconut oil

2 tbsp filtered water

2 red peppers (capsicum), cored, deseeded and chopped finely

1 garlic clove, chopped finely

1 onion chopped finely

4 roma tomatos, chopped

1.2 L vegetable stock

pinch pink Himalayan sea salt and black pepper

fresh basil leaves to garnish

Makes approx. 4

1) Place the oil, water, peppers, garlic ad onion in a saucepan

2) Heat gently and cook for 5-10 minutes or until the vegetables have softened

3) Cover the pan and simmer for a further 10 minutes

4) Add the tomatoes, stock, salt and pepper and simmer uncovered for 15 minutes

5) Serve and garnish with basil leaves