Tomato Soup

    • 2x 400g cans of chopped tomatoes
    • 250ml of vegan stock
    • 1 garlic clove – peeled and diced
    • 1 small onion – peeled and diced
    • 1 tsp dried oregano/basil
    • 1 tbsp tomato puree
    • 2 tbsp olive oil
    • black pepper to season
    • 1 tbsp soya cream


    1. n a medium-sized pan, fry the onion and garlic in olive oil until soft.
    2. Add the tomatoes and the rest of the ingredients, then stir and bring to the boil.
    3. Cover and simmer for at least 20 minutes or until you are ready to eat.
    4. Blend the soup in a food processor or mash with a potato masher.
    5. Serve hot with crusty bread.