Our kids like their soup best when it’s come from a tin, but this is one of a handful of homemade ones that they enjoy. It uses chopped tomatoes, making it a pretty cheap storecupboard option. It’s lovely with fresh basil, but not a disaster if you don’t have any and need to leave it out.
- 1 small onion or shallot, chopped
- 2 cloves of garlic, sliced
- 2 medium carrots, chopped
- 2 medium potatoes, chopped
- 2 x 400g tins chopped tomatoes
- 1 1/2 tablespoons oil
- 2 teaspoons sea salt & black pepper to taste
- 1 litre vegetable stock
- 1 tablespoon maple syrup (optional)
- Small bunch fresh basil
1. Heat the oil in a large pan on a medium heat, then add the onion and garlic. Stir for a couple of minutes.
2. Add the carrots, potatoes and seasoning. Cook for a couple more minutes.
3. Add the tomatoes, stock and maple syrup. Bring to the boil and then simmer for around 15 minutes. The potatoes and carrots should be softened.
4. Remove from the heat, add the basil and then blend until smooth.
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