TOMATO COURGETTE SOUP WITH AUTUMN BISCUITS
500g San Marzano tomatoes
2 garlic cloves
1 small onion
2 vegetable stock cubes
olive oil or rapeseed oil
sea salt & black pepper
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.