For 4 servings
Prep and cook time: 50 min
Can be frozenIngredients:
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
freshly ground black pepperMethod:
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.