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6 January 2016

Rich and Creamy Tomato Soup


Well, happy new year! Everything is back in full swing now, I'm at my uni house, back at work,  have a few lectures and lots of revision to do. When life is hectic you want something filling and nutritious to eat that can be put together in very little time. This next recipe for rich and creamy tomato soup does just that - it uses simple ingredients to produce such a wonderful flavour, with the addition of a secret ingredient for some added body and underlying creaminess to the soup. 

The secret ingredient to this soup is butter beans - they're high in protein and iron and are excellent at providing energy whilst the high fibre content controls your blood sugar levels. These beans are my new found love in the legume family, they're so delicious and make a great, creamy addition to this soup! When I first made this soup I didn't have any stock on hand, so seasoned with vegan Worcester (pronounced Wuuss-ter) sauce, soy sauce and dried basil - it makes such a beautiful flavour that when making for the second time I didn't feel the need to add any stock. If you can't find vegan Worcester sauce (regular contains fish), then sub it out  for HP sauce - it has many of the same spices and provides a similar tang to Worcester sauce.



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Rich and Creamy Tomato Soup | Serves: 2 | Time: 20 mins

You'll need

  • Chopping board
  • Knife
  • Frying pan
  • Wooden spoon
  • Blender
  • Saucepan

Ingredients

  •  1 white onion
  •  2 large cloves garlic
  •  1 can butter beans in water
  • 500g passata
  • 3 tbsp dark soy sauce
  • 2 tsp vegan Worcester sauce/ HP sauce
  • 1 tbsp dried basil
  • Pinch black pepper 
  • 1 cup water
  • Splash oil
  • To garnish: drizzle of soy cream & olive oil (optional)

Method

  1. Finely chop the onion and add to the frying pan with a splash of oil on a medium heat, fry for 5 minutes. Then mince the garlic and add to the pan, reduce the heat slightly and fry for a further 5 minutes, stirring occasionally. 
  2. Add the cooked onion and garlic to the blender, with the butter beans & water from the can, the soy sauce and Worcester sauce, top with passata to the max fill line and blend thoroughly. Empty the blender into the saucepan, add the rest of the passata, a cup of water, basil and black pepper and simmer until warmed through. Serve up the soup with some fresh bread and enjoy!
Cassidy xx