Tomato and balsamic soup (vegan) featured image

Tomato and balsamic soup (vegan)

Ready In 40 mins

Serves 4

Tomato and balsamic soup (vegan) featured image

Ingredients

Method

  • In a big saucepan heat the Alentejan Portuguese Olive Oil to a low/medium heat.
  • Crush or make a paste of the garlic cloves and put into the oil and then add in the onions. As the onions start to sweat down, add in the celery and the leeks.
  • Once they are nice and soft and starting to go clear, add in the carrots and continue to cook down.
  • Season with some black pepper and salt.
  • Once the carrots are starting to soften, add in the tomatoes.
  • Cover the ingredients with the vegetable stock and bring to a simmer.
  • Simmer for around 30 minutes.
  • Add the balsamic to the soup and continue to reduce until you are happy with the consistency.
  • If you would like to, blend the soup to a nice, smooth consistency with a hand held blender, or leave it chunky if you would prefer.
  • You can always add in some chickpeas or lentils, or some pasta or rice to bulk out the soup.
  • SERVE
  • Serve with a swerve of balsamic and olive oil over the bowl, a big grind of black pepper and some fresh bread.

Products

Alentejan Portuguese Olive Oil

Alentejo Southern Portugal

From £9.85

Classic Balsamic

Aged Balsamic Condimento from Modena

From £7.85

Sundried Tomato Infused Balsamic

From £7.85

You May Also Like

Grilled Brie with Cherry Salsa

Ready in: 20 mins Serves: 2

Caprese Bites

Ready in: 20 mins Serves: 2

Caprese & Salami Kebabs

Ready in: 20 mins Serves: 2

What people are saying

Our little book of inspiration

Complete your details to download
our little book of inspiration

Do NOT follow this link or you will be banned from the site!