My favourite tomato soup

My favourite tomato soup

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

My friend Hannah’s adaptation of a classic tomato soup is suitable for anyone wanting a dairy-free option. Serve with Flaxseed Bread with Anchovy and Rosemary and to spice things up, stir in a teaspoon of Spicy Coconut Oil Harissa.

Ingredients

Quantity Ingredient
1 tablespoon lucy bee coconut oil
2 celery stalks, chopped
2 carrots, peeled and chopped
1 garlic clove, chopped
1 large onion, chopped
250ml hot vegetable stock or water
2 x 400g tins chopped tomatoes
a few basil leaves
or 2 teaspoons dried basil leaves
2 teaspoons tomato puree
1 x 160ml tin coconut cream, (or use 200ml coconut milk)
himalayan salt
ground black pepper

Method

  1. Melt the coconut oil in a heavy-based saucepan, add the celery, carrots, garlic and onion and gently sauté for 5–10 minutes until soft.
  2. Add the stock and stir for a few minutes, then tip in the chopped tomatoes and basil, if using dried, then mix in the tomato purée and coconut cream. Bring to the boil, cover, then simmer for about 30 minutes.
  3. Tip into a blender and blitz until smooth and creamy, then season to taste, ladle into bowls and serve, with fresh basil leaves on top, if using.
Tags:
coconut oil
healthy
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