Quick tomato soup

A true hug in a bowl, this always reminds me of when I was little and had soup when I was feeling unwell. Finding one that isn’t full of sugar and additives isn’t always easy so try my clean recipe here and you’ll be back on your feet in no time!

Serves 2

Ingredients

• 1 tbsp Lucy Bee coconut oil
• 2 garlic cloves, finely chopped
• ½–1 red chilli, thinly sliced (seeds left in if you prefer it hotter)
• 1 red pepper (bell pepper), deseeded and chopped
• 1 x 400g tin/2 cups chopped tomatoes
• Large handful of spinach
• Handful of basil leaves
• Juice of ½ lemon
• 1 tbsp Greek yoghurt (optional)
• Himalayan salt and ground black pepper

To serve

• Extra virgin olive oil
• Few basil leaves, shredded

Method

1. Heat the coconut oil in a heavy-based pan. When hot, add the garlic and cook for a minute or two over a medium heat, until golden. Add the chilli and red (bell) pepper and cook until soft.

2. Add the tomatoes, spinach, basil and lemon juice. Bring to the boil, turn the heat down to low and add Greek yoghurt, if using (it gives the soup a creamy texture).

3. Season with salt and pepper and serve with a drizzle of extra virgin olive oil and some shredded basil leaves.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.