Serves: 4

Prep time: 10 minutes

Cooking time: 25 minutes

Vegan Option, Gluten Free Option,

Ingredients

For the soup

3 tablespoons olive oil

2 medium onions, roughly chopped (as you will blend them once cooked)

1 stick of celery, strings removed and chopped small

1 1/2 tablespoons plain flour or buckwheat flour (for gluten free)

250 ml (8.5 oz)/ 1 container soya cream

2 x 400g (14.5 oz) tins of chopped tomatoes

3 teaspoons vegetable bouillon (I like Marigold reduced salt)  or 1 vegetable stock cube, with 500 ml (2 cups) boiling water

2-3 tablespoon freshly chopped rosemary leaves, stalks removed

1 teaspoon coconut sugar or agave nectar

3 tablespoons tomato purée

1 tablespoon tamari (gluten free) or soya sauce

sea salt and pepper

Method

In a medium saucepan heat the oil over a gentle heat and add the onions and celery and allow them to soften slightly, for approx. 4 minutes.

Stir in the flour, then slowly pour in the soya cream, stirring all the time until smooth.

Pour in the tins of tomatoes slowly, so the soup does not separate, stirring well.

Gradually stir in the prepared vegetable stock, stirring constantly until mixed well.  (I like to pour a little of the stock into the tomato tins rinsing them around, then back into the stock jug to get all the tomato juices out).

Add the chopped rosemary, sweetener, purée and tamari, stirring well to combine. Season with salt and pepper to taste (check if the stock you use is high in salt, if yes I wouldn’t add any at this stage).

Bring the soup to a gently simmer and cook for five minutes. Once the soup is cooked through, blitz with a hand blender until smooth. Serve and enjoy.