In a large pan put the chopped onion and chopped potatoes into the water with the 4 stock cubes bring to the boil and simmer for 30mins. Next on a roasting tin put chopped tomatoes chopped red pepper and the full head of the galic cloves in ther skins I find it best to keep garlic cloves in one corner of roasting tray.Now drizzle with the olive oil then roast in the oven for 30 mins 210c hot oven preheated. Take out of oven put garlic cloves to one side to cool Then put the red peppers and tomatoes and juices into the pan with the stock onion and potatoes,now squeeze the garlic out of the skins into the pan and blitzs it altogether adding more boiling water if it thick.Serve with bread and croutons
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 6|
|Calories from Fat: 66 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 43.2mg||1 %|
|Potassium 965.4mg||25 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 27.6g|
|Protein 4.7g||7 %|
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Calories per serving: 210
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