My top tip for tackling a picky palate is to make the blender your new best friend. If you like, serve this hidden veggie soup with crusty bread for some serious dunking!
Ingredients
1 tbsp olive oil
1 red onion, sliced
½ red pepper, diced
1 large carrot, peeled and diced
½ courgette, diced
1 clove garlic, crushed
400g chopped tomatoes
400ml vegetable or chicken stock
2 tsp sundried tomato paste or
40g soft sundried tomatoes, whizzed in a processor
3 tbsp crème fraiche or pesto (optional)
Fresh basil to garnish
1 red onion, sliced
½ red pepper, diced
1 large carrot, peeled and diced
½ courgette, diced
1 clove garlic, crushed
400g chopped tomatoes
400ml vegetable or chicken stock
2 tsp sundried tomato paste or
40g soft sundried tomatoes, whizzed in a processor
3 tbsp crème fraiche or pesto (optional)
Fresh basil to garnish
Method
- Heat the oil in a saucepan. Add the vegetables and fry for 5 minutes. Add the garlic for 30 seconds. Add the tomatoes, stock and sundried tomato paste. Bring up to the boil. Cover and simmer for 15 minutes.
- Blend until smooth using a stick blender.
- If you like you can stir in a little crème fraiche or pesto and add some fresh basil for the adults but little ones would probably prefer it plain.
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