Carrot & tomato soup

Carrot & tomato soup

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. Heat the oil in a large saucepan over a medium heat. Add the onions and cook for 5-6 minutes until softened.
  2. 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.
  3. Use a stick blender to whizz until smooth. Season to taste.
  4. 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