Often, I find there are a few veg in the fridge looking a bit past it but not really past it enough to throw away. These are perfect for soup making! Soups don’t need to be a precise science. I find onion and garlic is a great base, some stock and then whatever needs using thrown in with a bit of seasoning. Here’s a leftover tomato soup for you to enjoy

1 tbsp coconut oil

1 onion, peeled and finely chopped

2 cloves garlic, crushed

1/4 swede, peeled and cubed

4 tomatoes, quartered

16 cherry tomatoes

400g can chopped tomatoes

4-5 carrots, peeled and sliced

1 litre vegetable stock

2 tsps dried mixed herbs

1 tsp turmeric

1 tsp paprika

Black pepper

  1. Melt the coconut oil in a large pan then add the onion and fry for 5 minutes. Add the garlic and fry for a further 2 minutes before adding the remaining ingredients. Leave to simmer for 30 minutes until the swede is soft. Blend in a food processor and serve. You could serve with a spoonful of natural yoghurt or some grated cheese.

leftover tomato soup