Serves 4
1 tbsp vegetable oil
2 onions, finely chopped
2 carrots, roughly chopped
1 celery stalk, roughly chopped
2 x 400g tins of chopped tomatoes
1L vegetable stock
Salt and black pepper
To serve:
Cream, (optional)
1 tbsp vegetable oil
2 onions, finely chopped
2 carrots, roughly chopped
1 celery stalk, roughly chopped
2 x 400g tins of chopped tomatoes
1L vegetable stock
Salt and black pepper
To serve:
Cream, (optional)
- Heat the oil in a large saucepan over a medium heat. Add the onions and cook for 5-6 minutes until softened.
- Add the carrots, celery, tinned tomatoes and stock. Bring to the boil, then reduce the heat and simmer for 15 minutes until the vegetables have softened.
- Use a stick blender to whizz until smooth. Season to taste.
- Divide amongst bowls. Swirl through some cream, if desired.
Per serving 112kcals, 6g fat (2.8g saturated), 18.2g carbs (11.3g sugars), 2.7g protein, 4.4g fibre, 0.835g sodium