Yes, this soup is one that I remember from my childhood but in "them days", it came out of a can. It was good thought wasn't it? Since then, I haven't really made it because I didn't have a recipe that ensured it was going to be similar to my memories. Fear no more, I have the recipe that will bring back the memories without the additions that don't think belong there.
Personally, I think it's better, but you can let me know.
Ingredients (serves 4)
1 tbsp Happy Butter Turmeric Ghee*
1 red onion, chopped
2 carrots, chopped
1 red pepper, chopped
2 celery sticks, chopped
2 tins chopped tomato (total 800g)
1 bay leaf
Himalayan Salt & Pepper
200ml cream (optional)
To serve: sourdough bread and cheese
Directions: Fry the onions in ghee in a large pot for 5 minutes. Add the carrots, celery. pepper and fry for a further 10 minutes on low heat. Add the tinned tomatoes and bay leave. Simmer for 20 minutes, take the bay leaf out and blend until smooth. This soup needs to be sieved to get the right consistency. Stir in the cream (if using), salt & pepper to your liking. Enjoy!
PS If you feel like indulging, serve this soup alongside homemade, buttery, crispy grilled cheese sarnies on sourdough. I made it for the team ( I make lunch for them once a week) and it was a hit.
*Any ghee/butter will be fine but this one has turmeric so why not. It does not affect the taste
Marie-Eve (pronounced the French way and, yes, you guessed it, Henry's wife) is our kitchen and food-wiz and is behind our healthy recipes and also manages our twitter account (get in touch!). Having graduated in dietetics in Canada, Marie-Eve is passionate about eating, discovering new foods and leading a healthy lifestyle to make sure she in tip-top shape to look after her little girl, Elodie.Marie-Eve loves cooking (of course), weight training, yoga, walking, matcha green tea and chocolate (amongst other things).
