BUTTERY TOMATO SOUP

Serves 4 (See above)

2 x 400g cans chopped tomatoes 2 celery sticks, roughly chopped 1 large onion, halved

2 carrots, roughly chopped

1 small sweet potato or 200g piece butternut squash, unpeeled and roughly chopped

4 garlic cloves, peeled

Pinch of ground cinnamon

1 litre vegetable or chicken stock

or water

2 large sprigs of basil

50g butter

Pinch of sugar (optional)

Sea salt and freshly ground

black pepper

1. This could not be simpler. Put everything in the pressure cooker, season well with salt and pepper, then bring up to pressure. Cook at high pressure for 10 minutes, then leave to drop pressure naturally. Taste and add a pinch of sugar for extra sweetness, if you like. Fish out the basil sprigs, then puree. Push through a sieve for an ultra-smooth texture if you feel it is necessary.

VARIATIONS:

Vegan Tomato & Coconut Soup

Replace the butter and 300ml of the vegetable stock or water with coconut milk. This will work with either the main or lentil version. >