It’s certainly soup season and this is a must try. A tasty, easy way to hit your five a day and cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant that helps prevent cancer and heart disease.
Olive oil for cooking
3 garlic cloves finely chopped
Two sprigs fresh rosemary finely chopped
400g fresh cherry tomatoes
1 heaped teaspoon mixed herbs
2 red or yellow peppers, sliced
200g fresh spinach
200ml homemade chicken stock
1 tsp Himalayan pink or Celtic sea salt
Freshly ground black pepper to taste
Heat the olive oil in a large saucepan on medium and add the garlic, peppers and cherry tomatoes. Gently stir fry for 4-5 minutes.
Once the tomatoes start to soften add the passata, stock, mixed herbs, fresh rosemary and stir through.
Bring to the boil and then simmer for about 25 minutes, add the spinach in the last 5 minutes to wilt down (you can add earlier with other ingredients if easier).
Once cooked use a hand blender or processor to mix thoroughly. If necessary add some boiling water until the soup reaches your desired consistency.
Season with freshly ground black pepper and enjoy.