I love this soup because its simple, filling, versatile and light with the illusion of being heavy! I tend to make a big batch of this and freeze it for lunches and those times when I just don’t feel like cooking. This soup is also really healthy and doesn’t give me the urge to have a chunk of bread with it!
You will need….
- Two tins of chopped tomatoes.
- A grated courgette (or two depending on how much your making)
- A chopped white onion.
- 2 grated carrots.
- A chopped birds eye chilli.
- A cup of veg stock.
- A cup of pitted black olives.
Blend a tin of the chopped tomatoes and put to the side. Add a teaspoon of olive oil (or coconut depending on whats in your cupboard) to a pan with the chopped onion, sauté and once brown add the veg stock along with garlic and black pepper. Let it simmer for a couple of minutes before adding both the blended (you could use passata instead) and unblended tomatoes with the chilli. Add some cayenne pepper too (depending on how spicy you want it to be). Stir and let the mix simmer for about five minutes. Add the grated courgette and carrot and let simmer for about 10-15 minutes but keeping checking the soup. Add the olives and serve with a sprinkle or tabasco and siracha (I use both!). I tend to make this soup so spicy it makes me cry which is not what you necessarily want! It also works as a pasta sauce with goats cheese and prawns.