|500 g||potatoes — peeled and chopped|
|1||onion — chopped|
|2||garlic cloves — crushed|
|1||green pepper — seeded and chopped|
|2||carrots — chopped|
|30 ml||olive oil|
|salt and freshly ground black pepper|
|2 x 410 g tin||Rhodes Quality Tomato Italian Style|
|1 x 150 g||Rhodes Quality Tomato Paste Cup|
|1 l||chicken stock|
Place the potatoes, onion, garlic, green pepper and carrots into a roasting pan.
Add the olive oil and seasoning and toss well to mix.
Roast, tossing regularly, in an oven that has been preheated to 180ºC for 25 minutes, or until the vegetables are almost tender.
Transfer the vegetables to a large saucepan and add the Rhodes Quality Tomato Italian Style, the Rhodes Quality Tomato Paste and the chicken stock.
Bring to a boil then lower the heat.
Simmer, until the vegetables are completely tender.
Remove 500 ml (2 cups) of the soup and puree.
Return to the saucepan.
Season to taste and serve with fresh crusty bread.
Cut all the vegetables into even-sized small cubes to fit on a soup spoon.