Soup is my go-to lunch during the colder months and as it’s a favourite here, I tend to cook up a huge batch to freeze as well, which makes it cost effective too!
Oh and it’s good for you too of course…
Here comes the science bit-
Tasty homemade tomato soup is packed full of essential minerals and nutrients, the key being lycopene – a hugely beneficial red-hued nutrient which gives tomatoes their vibrant colour. Lycopene offers antioxidant protection as it literally seeks out and neutralises reactive oxygen species, a molecule linked to aging. Good news huh?! *Glugs a whole pan full!
Seriously, a diet rich in lycopene importantly fights chronic diseases, as well as wrinkles.
Wholesome and delicious, I would recommend choosing the ripest tomatoes you can find for optimum taste and health properties.
Serves 4 for lunch, 6 as a starter at dinner.
- 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 vegetable, vegn stock (made with boiling water and 4 tsp bouillon powder or 2 stock cubes)
- a good pinch of sugar
- sea salt
- coconut yogurt for serving
Peel and slice the carrots, celery and garlic. Peel and chop the onions and tomatoes. 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 (my husband also likes to add dried chilli here for a little kick) then using a hand blender or liquidise, pulse until smooth.
Serve with a drizzle of coconut yogurt if you like.
Perfect tomato soup!