A favourite in this house all year round, this is a quick, easy, tasty vegan soup for all the family.
Comforting in the winter, light enough in the spring and summer for lunch, mop this up with thick chunks of bread (gluten-free granary is my favourite).
Just look at this orangey bowl of goodness. Vitamin C ahoy!
- 2 small carrots
- 2 sticks of celery
- 1 medium onion ( I like to use red onion)
- 2 cloves of garlic
- 2 tbsp olive oil
- 10 large ripe tomatoes
- 2 tbs of tomato purée
- 1.2 litres/ 2 pints hot vegan vegetable stock (made with boiling water and 4 tsp bouillon powder or 2 stock cubes)
- a good pinch of sugar
- sea salt
- bunch of fresh basil leaves
Peel and slice the carrots, celery and garlic and peel and chop the onions. Place a large pan onto a medium heat and add the olive oil. Place all your chopped and sliced ingredients into the pan and stir with a wooden spoon.
Cook for approximately 15 minutes until the carrots and the onion and garlic have turned golden.
Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water.
Stir until the stock cubes are dissolved, then add to the pan with your fresh whole tomatoes and puree (and tinned if using). Reduce the heat and simmer for 10 minutes.
Remove the pan from the heat. Season with salt and pepper and add a bunch of fresh basil. then using a hand blender or liquidizer, pulse until smooth.
Decorate with basil leaves.
Let me know if you make it!