Soups & Salads

‘Virgin Mary’ soup recipe


  • 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


  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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