by Jake Storey
07/12/2013
Ingredients: -
• 2 carrots
• 2 sticks of celery
• 2 medium onions
• 2 cloves of garlic
• Olive oil
• 2 chicken or vegetable stock cubes, preferably organic
• 2 x 400g tins of plum tomatoes
• 6 large ripe tomatoes
• A small bunch of fresh basil
• Sea salt and freshly ground black pepper
Method: -
• Peel and roughly slice the carrots
• Slice the celery
• Peel and roughly chop the onions
• Peel and slice the garlic
• Put a large pan on a medium heat and add 2 tablespoons of olive oil
• Add all your chopped and sliced ingredients and mix together with a wooden spoon
• Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden
• Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle
• Stir until the stock cubes are dissolved, then add to the pan with your tinned and fresh whole tomatoes
• Give it a good stir and bring to the boil
• Reduce the heat and simmer for 10 minutes with the lid on
• Meanwhile, pick your basil leaves
• Remove the pan from the heat, season with salt and pepper and add the basil leaves
• Using a hand blender or liquidizer, pulse the soup until smooth
• Season again before dividing between your serving bowls
• Slice the celery
• Peel and roughly chop the onions
• Peel and slice the garlic
• Put a large pan on a medium heat and add 2 tablespoons of olive oil
• Add all your chopped and sliced ingredients and mix together with a wooden spoon
• Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden
• Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle
• Stir until the stock cubes are dissolved, then add to the pan with your tinned and fresh whole tomatoes
• Give it a good stir and bring to the boil
• Reduce the heat and simmer for 10 minutes with the lid on
• Meanwhile, pick your basil leaves
• Remove the pan from the heat, season with salt and pepper and add the basil leaves
• Using a hand blender or liquidizer, pulse the soup until smooth
• Season again before dividing between your serving bowls
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