For 4 servings

Prep and cook time: 50 min


Difficulty: easy


Can be frozen




Ingredients:


2 tbsp olive oil


1 large onion, finely chopped


2 sticks celery, finely diced


1 small carrot, finely diced


6 large vine tomatoes, cored, seeded, and cut into wedges


1 small bunch basil, leaves only


4 tbsp sunflower seeds, to garnish


2 spring onions, sliced


sea salt


freshly ground black pepper




Method:


1 Heat the olive oil in a large heavy-based saucepan set over a medium heat.



2 Add the onion, celery, carrot, and a generous pinch of salt, sweating for 8-10 minutes until softened.



3 Stir in most of the tomatoes and basil leaves, saving a few for garnish, and cover with 800 ml water.



4 Bring to the boil over a high heat before reducing to a gentle simmer for 15 minutes; stir from time to time.



5 Puree the soup with an immersion blender until smooth. Return to a gentle simmer and season to taste with salt and pepper.



6 Ladle into bowls and garnish with the reserved tomato and basil leaves, as well as a sprinkle of sunflower seeds and chopped spring onion.