Soup with a kick!

I made some lovely tomato and chilli soup today which was great to come back to after my run. It’s got a bit of a kick because of the chilli but its full of goodness, and filling too. Why not try this one out for yourself and see what you think.

  • 500g fresh vine tomatoes roasted in the oven for 30 minutes to start
  • 3 cloves garlic (crushed)
  • 3 leeks (chopped)
  • 3 sticks celery (chopped)
  • Half a chilli (chopped finely to taste)
  • Half a tin of beans (try barlotti or adzuki beans)
  • 800ml vegetable stock
  • 3 tablespoons tomato puree
  • 2 tablespoons red wine vinegar
  • Dash of Tamari gluten free soya sauce
  • Salt and pepper to taste.

Add all the ingredients apart from the vinegar to a heavy bottomed saucepan and cook / simmer for 25 minutes.  Add the vinegar, allow to cool then blend until smooth. Serve with chopped basil or garlic croutons. Yum!





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