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:
- 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.
- 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.
- 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.
- 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
