a low-fat, vegetarian recipe that everyone will love, with a silky and smooth texture.
- 3 tbsp olive oil
- 2 onions, chopped
- 2 celery sticks, chopped
- 300g carrot, chopped
- 500g potato, diced
- 4 bay leaves
- 5 tbsp tomato purée
- 2 tbsp sugar
- 2 tbsp red or white wine vinegar
- 4 x 400g cans chopped tomatoes
- 500g passata
- 3 vegetable stock cubes
- 400ml whole milk
- Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.
- Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
- To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup