Carrot & tomato soup

200 kcal or less 3 of 5-a-day easter fibre freezer friendly soup carrot soup homemade soup over an hour spring

N/A

Serves 8 generously

Source

Ingredients

3 tbsp olive oil

2 onions , chopped

2 celery sticks, chopped

1 ¼kg carrot , sliced

250g floury potato , diced

5 bay leaves (fresh or dried)

500g carton passata

750g cherry tomato

2 vegetable stock cubes

1 tbsp sugar (caster or granulated)

1 tbsp red wine vinegar

250ml whole milk

Method

Put 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.

Fish 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.