Simple Store Cupboard Tomato Soup
Gluten-free, Dairy-free, Egg-free, Nut-free (if using butter beans), Soya-free
Ingredients
- 3 tins good quality chopped tomatoes
- 1 medium onion - chopped
- 1 large carrot - chopped
- 1 stick celery - chopped
- 1 clove garlic - chopped and crushed
- 1 tin butterbeans or a large handful of raw unsalted cashew nuts
- 2 tins water or fresh chicken stock
- 2 tsp Marigold vegetable bouillon - or a stock cube - if not using chicken stock
- Large bunch fresh thyme and 1tsp dried mixed herbs or 2tsp dried mixed herbs
- 1 tbsp dairy-free and gluten-free pesto - Sacla do one
- Pinch ground cloves - optional but brings out the flavour
Instructions
- Place the onion, carrot and celery in a large saucepan with about 50ml of water and cook over a medium heat with the lid on until soft (you may need to add more water to prevent it burning) - about 10-15 minutes.
- Allow the water to evaporate before adding the garlic.
- Cook for about 30 seconds before adding the remaining ingredients.
- Place the lid on the pan and simmer for about 10 minutes.
- Remove the saucepan from the heat, take the bunch of fresh thyme out (if using) and using a hand-held blender or other machine, process the mixture until smooth.