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Tomato Soup with Vegetables

'Full of veg' tomato sauce

With hidden leeks, carrots, courgettes & peppers

Tomato Soup with Vegetables

1 hr 15 mins plus cooling time
Super easy

serves 6

About the recipe

A tasty little tomato pasta sauce to have up your sleeve – great for getting your kids to eat veg.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

olive oil

small onions, peeled and chopped

small leek, chopped and washed

2 sticks celery, trimmed and chopped

2 red peppers, chopped

2 courgettes, grated

2 carrots, grated

large pinch dried oregano

2 bay leaves

4 x 400g (14oz) tins plum tomatoes

1 small butternut squash, peeled and seeds removed, grated

sea salt and freshly ground black pepper

Top Tip

This recipe makes quite a big batch. I tend to make loads at one time, let it cool completely, then bag it up and freeze it.

Method

  1. Heat a large saucepan (big enough to hold all the ingredients) over a medium heat. Pour in a good lug of oil then add the onions, leek, celery, peppers, courgettes, carrots and herbs.
  2. Cook the whole lot slowly for about 20 minutes with the lid on, until all the vegetables are nice and soft but without any colour at all. Add the tomatoes, squash, 500ml of water and a pinch of salt and pepper to the vegetables.
  3. Bring to the boil and simmer gently for about 30 minutes until the squash is soft.
  4. Fish out the bay leaves and allow the sauce to cool slightly before blitzing with a hand-held blender until nice and smooth.
  5. Have a taste and season with a little more salt and pepper if needed.

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