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Tomato Celery Soup

SERVES: 4
PREP TIME: 15 MINS
STOVE TOP TIME: 15 MINS
WONDERBAG TIME: 3 HRS
DIFFICULTY: EASY

INGREDIENTS

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 4 long sticks of celery, chopped
  • 3 garlic cloves, peeled and grated
  • 4 whole big tomatoes, skins removed
  • 2 tins tomatoes, chopped
  • 10 cherry tomatoes (you can substitute this with another big tomato)
  • 250ml organic chicken or vegetable stock
  • 3 Tbsp sugar or 1 tbsp agave
  • Black pepper
  • Coarse salt
  • Fresh basil leaves
  • 250ml Fresh cream (optional)
  • Additional protein – bacon or butterbeans (optional)

 DIRECTIONS

  1. Heat up the oil/butter in a large pot.
  2. Add the onions, garlic and celery and simmer for about 3 minutes.
  3. Now add the fresh and tinned tomatoes and the stock – bring to the boil.
  4. Add the sugar/agave, mix and place in the Wonderbag.
  5. Leave in the Wonderbag for 3 hours.
  6. Remove and blend the soup with a handheld blender.
  7. If you want to, add 150ml-250ml fresh cream to the pot and mix. 

To Serve: Serve with fresh basil leaves, salt and pepper. Best served with homemade bread.

Tips: To make it easier to remove the tomatoes’ skins I leave them in some boiling water first. If you would like to add some protein to it – you could add a tin of butterbeans to the soup mix or you could cook some streaky bacon, and crumble it on top of the soup once the soup has been dished up – add the basil on top of the bacon!