Jamie Oliver Inspired Tomoato Soup

Jamie Oliver Inspired Tomato Soup


12 tomatoes (or x2 tins of tomatoes)

2 carrots

2 sticks celery

ripe, red tomatoes
ripe, red tomatoes

2 sweeds

1 large onion

1 potato

coconut oil

500mls stock of choice (I use bone broth)

3 cloves fresh garlic put through the pressed

a nob of ginger grated

Optional spices:

2 cloves

black pepper corns

3 cardamom pods

3 bay leaves

Easy Steps:

  1. Skin and peel tomatoes

For added flavor roast the fresh tomatoes by pricking them first and drizzling with olive oil. Put in roasting pan for 20 minutes at 180 degrees C (350 degrees F)

Fresh greens from topped
Fresh greens from topped
  1. Wash, trim and cut all vegetables (saving the tops for your “green sprouts)
  2. Lightly coat the cut vegetables with melted coconut oil in hot pot before adding stock
  3. With all other ingredients in the pot add stock and bring to the boil.(Do not add grated ginger or minced garlic at this stage)
  4. Turn heat down and simmer for half an hour(when vegetables are soft)
  5. Now add the ginger and garlic and stir
  6. Put everything through the blender till it’s the consistency you prefer(add more stock if necessary)

    Carrots and garlic a basic must for tomoato soup
    Carrots and garlic a basic must for tomato soup

Serving Suggestions:

  • A spoonful of organic yogurt as you serve
  • Garnish with fresh basil flowering tops of finger nipped young green leaves
  • Finally toss with fresh cut sprouted greens
  • Serve hot in winter and cold in the heat of summer

Other pages of interest:

  1. bone broth
  2. How to cook Quinoa
  3. healthy mayonnaise

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