Tomato and vegetable soup
This vegan tomato and vegetable soup is full vitamins. It’s perfect for detoxing or cleansing all year round or fits well in a health-conscious diet. In the Summer use fresh, ripe tomatoes – in the winter use a tinned tomatoes or passata. Serve it with wholesome bread.
Ingredients
Method
- Finely chop the garlic and onion.
- Roughly chop the vegetables and set aside.
- Heat the oil in a large pot and gently sauté the onion for 5 minutes, then add the garlic and cook for another 3 minutes or so. Add the chopped vegetables, except the tomatoes, then the herbs and stir for a couple of minutes.
- Add the tomatoes and enough water to cover the veggies. Add the stock cubes and bring to the boil.
- Cover and cook for 20 minutes.
- Using a stick blender, process the soup until it’s smooth, then add the cavolo nero and kidney beans and bring back to the boil. Cook for 5 minutes and serve.