Recipes provided by the Community Food Development Worker (CFDW) at Clackmannanshire Healthier Lives (CHL).

CHL is a community based health improvement project. CHL can offer support and advice to enable you to make changes that can improve your health and well-being. CFDW supports organisations and community groups around food, nutrition and health, including practical cooking skills. Accredited training opportunities can be provided. For more information please phone Signpost Recovery on 08456731774 and ask for the CFDW or email on deborah.ross@nhs.net Ingredients 1 red pepper, 1 carrot, 1 onion and 1 potato 2 teaspoons garlic pureé 2 teaspoons dried mixed herbs 1 large tin chopped tomatoes 5 mugs water 1 stock cube, any kind Black pepper to taste 1 dessertspoon olive or vegetable oil How to cook: 1. Wash, peel and chop vegetables. 2. Place a large pot on a medium heat, add oil, chopped vegetables, garlic and herbs. Cook for 3-4 minutes. 3. Add tinned tomatoes, water, stock cube and black pepper, cook on low heat until the vegetables are soft. 4. This can be served chunky or smooth by using a hand blender. You may need to add a little more water. 5. If you want to make this soup spicy add 1 teaspoon of chilli powder or dried chilli flakes. 6. Add black pepper to taste.

Healthy Tip: A stock cube contains around 5g of salt. Considering the recommended daily intake of salt is only 6g (around 1 teaspoon), try adding just the one to your soup. You could avoid adding extra salt and still enhance the flavour of the soup by using black pepper, herbs and spices.

Recipe Tip: Try cutting down on the water in this soup and using it as a pasta sauce.