A low-fat, vegetarian soup that everyone will love – passata and whole milk give a silky smooth finish
Prep:30 mins
Serves 6 adults and 6 kids
3 tbsp olive oil2 onions, chopped2 celery sticks, chopped300g carrot, chopped500g potato, diced4 bay leaves5 tbsp tomato purée2 tbsp sugar2 tbsp red or white wine vinegar4 x 400g cans chopped tomatoes500g passata3 vegetable stock cubes400ml whole milk
STEP 1Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.STEP 2Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.STEP 3To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see ‘Goes well with’ recipes, below).
