Sun-dried tomato soup

Ingredients

serves 4

• 1 tbsp vegetable oil
• 1 large onion, peeled and chopped
• 3 large carrots, peeled and cubed
• 2 garlic cloves, peeled and chopped
• 100g sun-dried tomatoes, roughly chopped
• 100g passata
• 750ml veggie stock cube
• 150ml almond milk, plus more if needed
• 1 tsp fresh basil
• Ground black pepper, to taste

Directions

1. In a large pan, heat the oil over a medium heat. Add the onion and cook for 5 mins. Add the garlic and carrots, then cook for another 5 mins.
2. Add the sun-dried tomatoes and passata and cook for another 5 minutes. Add the veggie stock. Mix well and leave to simmer for 10 minutes.
3. Remove from the heat and add the almond milk. Use a hand blender to blend the mixture until it reaches a smooth consistency.
4. Once smooth, pour the mixture back into a pan and warm through over a medium heat. Stir in the basil and ground black pepper.