A classic winter warmer served up with a lovely hunk of olive bread.
Bringing in a few of your five a day, this is a great recipe that provides enough for four servings. That’s dinner each and lunch the next day in your thermos. This will keep in the fridge for a few days and can be frozen, too.
For this recipe, you will need:
- A stick blender or liquidiser
- A ladle
- One onion
- One stick of celery
- One carrot
- One clove of garlic
- Olive oil
- 1 vegetable stock cube
- 400g tin plumb tomatoes
- 4 fresh medium tomatoes
- Handful fresh basil
- Greek yoghurt (optional)
This won’t cost much, less than a fiver easily.
- Get a litre of water into the kettle ready to boil, put a large saucepan on a medium to high heat with one table spoon of olive oil
- Peal and roughly chop the onion, carrot and celery and add to the pan when hot. Pop the garlic in your crusher, skin on, and crush into the pan.
- Pop the lid on and cook for 10 minutes or until the veg is nicely softened. Boil the kettle.
- After 10 minutes, crumble in the stock cube, then add 800ml of boiling water. Stir it all up.
- Next, pour in the tin of tomatoes and add the fresh tomatoes.
- Bring to the boil on a high heat, then reduce to a low heat and simmer with the lid on for 15 minutes.
- When cooked, stir in the basil, take off the heat and allow to cool for a couple of minutes.
- Blend with the stick blender, or transfer carefully to a liquidiser.
- Spoon into bowls and top with a drizzle of Greek yoghurt.