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TOMATO COURGETTE SOUP WITH AUTUMN BISCUITS

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Serves 6

Dairy-free, vegan

500g San Marzano tomatoes

1 courgette

2 carrots

2 garlic cloves

1 small onion

2 vegetable stock cubes

olive oil or rapeseed oil

rosemary

thyme

sea salt & black pepper

puff pastry

leaf shaped cookie cutters

Finely chop the tomatoes, courgette, carrots, garlic and onion. Heat 1 tbsp of oil in a large lidded pot, add the chopped vegetables and cook for 5 minutes. Add 600ml of recently boiled water along with 2 vegetable stock cubes, 1 tsp rosemary, 1 tsp thyme, sea salt and black pepper. Simmer for another 25 minutes. 

Transfer to a blender and mix until smooth. 

Cut out puff pastry shapes using a small cookie cutter. Transfer to a baking tray, sprinkle with sea salt and black pepper and bake 15mins in the oven at 200C.

Serve the soup warm with the puff pastry biscuits. 

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