Tomatoes are BURSTING with vitamin A and C. When you cook them the process brings out more lycopene which is an antioxidant and according to a recent study conducted in Japan this can help reduce symptoms of depression.
Here we go:
2 sticks celery
2 cloves of garlic
1 knob of butter and a smidge of olive oil. The oil stops the butter from burning.
14 large tomatoes, as ripe as you can find
1 pinch sugar
1 pinch sea salt and ground black pepper
A good handful fresh basil leaves
2 organic vegetable stock cubes
Roughly chop the onions and celery. Crush the garlic.
Heat the butter and oil in a medium saucepan and add the onion, celery and garlic.
Cook on a gentle heat until the onion and celery are golden and soft (also known as sweating). You can pop a lid on the saucepan to speed this up.
Add the whole washed tomatoes along with a pinch of sugar, salt and pepper.
Give everything a good stir and pop the lid back on until the skins on the tomatoes begin to split.
Add the stock cubes to 2 litres of boiling water and give it a good stir until the cubes have dissolved .
Pour the stock over the vegetables and turn down the heat. You want a gentle simmer until all the veg is cooked but still has it’s colour.
I like to use a stick blender but a liquidiser or food processor is just as good.
Just before you are ready to blitz the soup pop the fresh basil leaves in. Adding them at the last minute keeps the great flavour and colour.
Have a taste and season with more salt, pepper and sugar until you are happy with the flavour. You want a soup with a bit of body so don’t worry if it looks thick. You can always add a wee bit more hot stock to thin it down.
I like to add a splash of sherry to the tomatoes when I’m sweating them off with the other veg. The sweetness of the sherry brings out the flavour in the tomatoes. This is entirely optional of course!
Serve in your favourite mug or bowl and enjoy.
© Catriona Macdougall cookyourselfhappier.com, 2019
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