RICH TOMATO SOUP
A cosy hot lunch is great in the autumn. This one’s packed with nutrition making is a good meal.
1 Tbsp coconut oil, melted
1 clove garlic, minced
1 celery stalk, chopped
1 carrot, chopped
2 shallots, peeled and chopped
8 tomatoes, chopped
200 g chopped cauliflower
1 bell pepper, seeds removed, and chopped
500ml water
1 medjool date
2 Tbsp fresh basil
Heat the oil in a stockpot, and sauté the garlic, celery, celery and shallots for 3-5 minutes until softened. Add the remaining ingredients, bringing it to a boil. Mash the tomatoes a bit, as this is heating up, then cover and simmer for 20 minutes. Blend until smooth, adding more water if necessary to desired consistency.
