My favourite tomato soup

My friend Hannah’s adaptation of a classic tomato soup is suitable for anyone wanting a dairy-free option. Serve with Flaxseed Bread with Anchovy and Rosemary (see page 183) and to spice things up, stir in a teaspoon of Spicy Coconut Oil Harissa (see page 177).

Serves 4

Ingredients

• 1 tbsp Lucy Bee coconut oil
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 1 garlic clove, chopped
• 1 large onion, chopped
• 250ml hot gluten-free vegetable stock or water
• 2 x 400g tins chopped tomatoes
• A few fresh basil leaves or 2 tsp dried
• 2 tsp tomato purée
• 1 x 160ml tin coconut cream (or use 200ml coconut milk)
• Himalayan salt and ground black pepper

Method

1. Melt the coconut oil in a heavy-based saucepan, add the celery, carrots, garlic and onion and gently sauté for 5–10 minutes until soft.

2. Add the stock and stir for a few minutes, then tip in the chopped tomatoes and basil, if using dried, then mix in the tomato purée and coconut cream. Bring to the boil, cover, then simmer for about 30 minutes.

3. Tip into a blender and blitz until smooth and creamy, then season to taste, ladle into bowls and serve, with fresh basil leaves on top, if using.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.