Tomato And Raspberry Soup
2 tablespoons vegetable oil
1 onion, chopped
2 celery sticks, chopped
2 small carrots, chopped
2 x 425 g/14 oz cans chopped tomatoes
300 ml/½ pint vegetable stock
500 g/1 lb frozen raspberries, thawed and sieved
2 tablespoons lemon juice
2 tablespoons caster sugar (optional)
Salt and pepper
Fresh or frozen raspberries
150 g/5 oz natural yogurt
Preparation time: 20 minutes
Cooking time: 20 minutes
1 Heat the oil in a large saucepan. Add the onion, celery and carrots and fry for 5 minutes until softened.
2 Add the tomatoes and vegetable stock and season with pepper. Bring to the boil, then simmer for 15 minutes.
3 Add the raspberry puree, lemon juice and sugar, if using. Taste for seasoning. Turn the mixture into a liquidizer or food processor and purée until smooth.
4 To serve, heat the soup through, then turn into warmed bowls and garnish each one with raspberries and a spoonful of yogurt.