This recipe is from the Jan/ Feb 2022 edition of Slimming World magazine. Go to [ Ссылка ] to find out more

600g medium tomatoes
6 red peppers, deseeded and sliced
1 onion, chopped into wedges
4 garlic cloves, left unpeeled
Low-calorie cooking spray
1 litre vegetable stock
6 sprigs of fresh thyme, leaves picked
Fat-free natural yogurt or vegan alternative to serve (optional)

Preheat your oven to 200°C/fan 180°C/gas 6. Spread the tomatoes, peppers, onion and garlic on a large, non-stick baking tray in a single layer, and spray with low-calorie cooking spray. Roast for 40 minutes, or until soft and caramelised. Gently squeeze the garlic cloves from their skins.

Put the veg in a large saucepan, and add the stock and most of the thyme leaves. Bring to a simmer, cook for 5 minutes, then blitz with a stick blender or in a jug blender until smooth. Season to taste.

Divide between 4 bowls and swirl over a little yogurt. Top with the remaining thyme and a twist of black pepper to serve.

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