Pete’s Country Tomato Soup
There's been a lot to take in lately with everything that has been going on. There seems to be so many mixed messages out there regarding our health and well-being and trying to make sense of it all can end up leaving you feeling like you've just stuck your head in a spin dryer. When it gets like this for me I like to get back to basics. One thing we can all do to bolster our immune system is to eat more vitamin c rich foods and one of my favourite's is tomatoes. So for a delicious and comforting way to get more Vitamin C in your diet, give my Country Tomato Soup a go.
Equipment
- Food processor or some type of blender.
Ingredients
- 2 tbsp Grapeseed oil or Avocado oil
- 1 kg Ripe tomatoes
- 1 med Brown onion
- 2 stalks Celery
- 1 med Sweet potato
- 2 cloves Garlic
- 1 Red chilli optional
- 1/2 bunch Fresh basil
- 21/2 cups Vegetable stock
- 1/2 cup Oat milk or whatever plant based milk you prefer
- Salt & pepper to taste I use Himalayan pink salt
Instructions
- Make up 2 cups of vegetable broth and set aside.
- Chop tomatoes, onion, celery, garlic and sweet potato (I like to leave the skin on my vegetables wherever possible but feel free to peel the sweet potato first).
- In a large pot, heat the oil and fry off the onion, garlic, chilli and celery until they soften. If you prefer not to use oil, you can heat a shallow layer of the stock to do this.
- Next add the tomatoes, sweet potato, salt pepper and basil. Give it a good stir and allow it to simmer for about five minutes.
- Add the stock, cover and bring to the boil. Then simmer gently for about twenty minutes, stirring occasionally.
- Now Is the part where I always make a mess. I allow it to cool slightly then pour it into a food processor and really give it a good blast. Blending it until it's smooth. Of course you can use a blender or stick blender to do this. Then back in the pot to be warmed up stirring through the plant milk.
- Served with a nice crusty sourdough baguette.
