Keep it light and easy with Hugh

Creamy Roasted Tomato Soup

Buckinghamshire Advertiser - - FOOD AND DRINK - In­gre­di­ents To fin­ish: Method

are ad­mit­tedly ‘pleas­ant’, Fearn­ley-Whit­tingstall has been con­sci­en­tiously shift­ing to­wards recipes that don’t rely on wheat and dairy, writ­ing up his find­ings in his new book, River Cot­tage Light and Easy.

Best of all, his choles­terol is now in the nor­mal range. Th­ese days, he eats dairy and wheat, but doesn’t rely on them as ‘go to’ in­gre­di­ents.

“It’s not just about your health,” he says, “it’s about your well­be­ing and sense of self-re­spect. I think that counts for a huge amount.”

Fancy fol­low­ing suit? Here’s a new Fearn­ley-Whit­tingstall recipe to try at home.

(Serves 4) 1.2kg toma­toes (the riper the

bet­ter) 4-5 garlic cloves, chopped 3tbsp rape­seed or sun­flower oil 75g cashew nuts, plus a few ex­tra,

to fin­ish (op­tional) 200ml light veg­etable stock or

wa­ter A pinch of sugar (op­tional) Sea salt and freshly ground black

pep­per Ex­tra vir­gin hempseed or rape­seed

oil A dust­ing of pa­prika (op­tional) Pre­heat the oven to 180C/Gas 4.

Cut the toma­toes in half and put them in a large roast­ing tray (they should fit fairly snugly). Scat­ter over the chopped garlic, trickle over the oil and sea­son gen­er­ously with salt and pep­per.

Roast for 25 min­utes, then scat­ter the cashews over the toma­toes. Re­turn to the oven for a fur­ther 20 min­utes un­til the toma­toes are soft and pulpy and per­haps a lit­tle charred in places.

Scrape the toma­toes, cashews and all the gar­licky pan juices into a blender. Add the stock or wa­ter and blitz to a purée. Pass this through a sieve, which will re­move any pips, or stub­born bits of tomato skin.

When you’re ready to serve, re­heat gen­tly. You can add a lit­tle wa­ter if the soup seems very thick or the flavour is too in­tense. Sea­son with more salt and pep­per if needed, and add a pinch of sugar if you think the toma­toey acid­ity needs tem­per­ing slightly.

La­dle into warmed bowls and fin­ish with a swirl of ex­tra vir­gin oil, plus a few chopped cashews and a dust­ing of pa­prika if you like, and a gen­er­ous sprin­kling of pep­per.

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