A creamy vegetable soup flavoured with bay and natural sweetness from the carrots
Prep:15 mins
Serves 8 generously
3 tbsp olive oil2 onions, chopped2 celery sticks, chopped1 ¼kg carrot, sliced250g floury potato, diced5 bay leaves (fresh or dried)500g carton passata750g cherry tomato2 vegetable stock cubes1 tbsp sugar (caster or granulated)1 tbsp red wine vinegar250ml whole milk
STEP 1Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.STEP 2Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see ‘goes well with’). Can be made and chilled up to 2 days ahead – or freeze for 1 month, then reheat gently.
