A vegetarian soup that is also low-fat and naturally gluten and wheat free.
Ingredients
- 1 tbsp olive oil
- 1 large onion - chopped
- 2 sticks of celery - chopped
- 250g carrots - chopped
- 300g potatoes - diced
- 2 bay leaves
- 3 tbsp tomato purée
- 1 tbsp sugar
- 1 tbsp red wine vinegar
- 2 x 400g cans chopped tomatoes
- 250g passata
- 1 vegetable stock cubes
- 200ml whole milk
Method
In a large casserole dish, add the oil, onion, celery, carrots, potatoes and bay leaves and fry gently for around 10 - 15 minutes.
Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cube. Add 500ml boiling water and bring the soup to a simmer. Cover and simmer for 15 minutes until the potato is tender, then remove the bay leaves.
Purée with a hand blender or food processor until smooth. Season to taste and return to the pan and stir in the milk. Gently reheat, trying not to boil and serve.
Main Course Recipes
