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.
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