Today's breakfast
Tonight's dinner
ROASTED TOMATO SOUP
Half a bottle of passata or one carton
1 can of chopped tomatoes
Handful of fresh tomatoes
1 onion
Table spoon of vegetable oil
Tablespoon of vegan margarine
Large dollop of tomato puree
Tablespoon of dried basil
Tablespoon of mixed dried herbs
Either big dollop of garlic puree or 4/5 cloves of crushed garlic
1 pint of vegetable stock [or half if you like the soup thick]
A few tablespoons of vegan cream or soya /oat milk
Roast tomatoes with olive oil and dried basil in a moderate oven for about 30 minutes or until soft
Sweat off a onion in vegetable oil and vegetable margarine until soft add garlic and cook for a minute or so
Add tomato puree until oil separates keep a eye on if it might catch or dry out if so just add a dash of water
Add herbs, passata and chopped tomatoes and cook for about 10 minutes then add stock and cook for a further 5 minutes
Add roasted tomatoes with as much of the oil and juices from the roasting pan as possible
Blend in batches in a liquidizer
or blitz until smooth with a stick blender
Stir in cream to taste
Enjoy with thick crusty granary bread serves 4 to 6
