‘Virgin Mary’ soup recipe

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 celery sticks, sliced
• 2 garlic cloves, sliced
• 2 x 450g packs large on-the-vine tomatoes, roughly chopped
• 1 vegetable stock cube, made up to 500ml
• 2 tbsp Worcestershire sauce, plus extra to serve (optional)
• a few dashes Tabasco, plus extra to serve (optional)
• ½ lemon, juiced

For the salsa

• ½ lemon, zested and juiced
• 15g fresh flat-leaf parsley, finely chopped
• 1 tbsp olive oil
• 50g pitted green olives, finely chopped
• 2 celery sticks, finely sliced
• 1 tbsp drained capers

Method:

1. Heat the oil in a large saucepan over a medium heat. Fry the onion and celery with a pinch of salt for 10 mins. Add the garlic; fry for 1 min.
2. Add the tomatoes, stir for a few mins, then add the stock and bring to the boil. Cover and simmer for 10-15 mins until the tomatoes have broken down and the veg is tender.
3. Remove from the heat and blitz with a stick blender (or in a blender) until very smooth. Stir in the Worcestershire and Tabasco sauces, some seasoning and a squeeze of lemon juice, to taste. Cover and set back over a low heat.
4. Mix the salsa ingredients in a bowl with some seasoning. Spoon the soup into bowls and top with the salsa and a few extra dashes of Worcestershire sauce and Tabasco sauce, if you like.

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Image Source:*realfood.tesco.com

Source:realfood.tesco.com

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