2 tbsp olive oil

1 sprigs, spring onion thinly chopped

3 garlic cloves chopped

400 g/ 14 oz/ 2 cups canned tomatoes, chopped

500 ml/17 ½ fl oz / 2 cups vegetable stock

1 tsp castor (superfine) sugar

50 ml /1 ¾ oz / ¼ cup vegan double (heavy) cream

1 tsp thyme

1 tsp basil


1.Heat the oil in a saucepan and fry the spring onion, for 8 minutes or until softened.

2.Add the garlic and cook for 2 more minuets, then stir in the tomatoes and vegetables stock and bring to the boil.

3.Simmer for 20 minuets then add the cream and blend until smooth with a liquidiser or immersion blender.

4.Taste the soup and adjust the seasoning with sugar, salt, pepper, thyme, and basil.

5.Ladle into polystyrene ‘take-out style’ container, and add a lid and you’re on the go.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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