Ingredients
Equipment
Method
- Prepare the vegetables and take the lids off of the cans.Now you're ready to begin cooking.
- Heat the oil in a large saucepan over a medium heat. Add the onions (2 onions) and saute until they are soft.1 tablespoon olive oill.
- Add the chopped celery, (2 celery sticks) cook for a few minutes and then add the garlic (2 garlic cloves), and carrots (2 carrots) and stir.
- Add the tomatoes (30 ounces tinned tomatoes) and stir. Add in the vegetable stock, 1 1/2 pints stock) the tomato puree (1 tablespoon tomato puree) and the sugar (1 teaspoon sugar). The sugar is an optional ingredient but it does balance the acidity of the tomatoes.
- Check that the vegetables are all cooked through and then blend the soup to a consistency that you like. You may have to do this in batches if you are using a blender. A stick blender will do this job really well.
- Put the soup back into a saucepan and add the milk (1/4 pint milk) (this can be unsweetened almond or oat milk). Warm the soup hrough stirring as it does so.
- Taste the soup to check that it is to your liking. Does it need more seasoning? If so add a little more salt or pepper. (salt and pepper)
- If the soup seems to be too thick, add a little more water to thin it down. If it too thin then cook it for a little longer to thicken it up.
Nutrition
Notes
Nutritional Information: This information is computer generated and is intended as a guideline only.
Serving Suggestions:
- Add Baked Garlic Croutons. These are really good when it comes to adding a little flavour and a good amount of crunch.
- Fresh crusty bread? Few things are better than freshly baked bread.
- Sprinkle some of your favourite grated cheese on top and let it melt into the hot soup.
- Make it special by swirling a little sour cream or plain yoghurt (oat yoghurt is nice) on the top.
- Sprinkle a few chopped herbs such thyme, basil or rosemary on the top.
