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!