Tick the ingredients you need to add your shopping list.
- 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
Dairy-freeStartersFreezer-friendlySoupLow carbCholesterol-friendly recipesLunch & snacksLow-fatMake it HealthyVegetarian
Popular in Dairy-free
Laksa with chilli garlic chicken