Categories: March, soup

Ingredients

• 50g butter
• 2 onions, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, finely chopped
• 2 x 400g cans chopped tomatoes
• pinch of sugar
• 750ml vegetable stock
• 1 tsp creamed horseradish
• 125ml whipping cream

Directions

1. Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened. Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, stock and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize. Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

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