Ingredients

3 tbsp olive oil

2 celery sticks, chopped

300g carrots, chopped

500g potatoes, diced

4 bay leaves

5 tbsp tomato purée

2 tbsp sugar

2 tbsp red or white wine vinegar

4 x 400g cans chopped tomatoes

500g passata

300ml lactose free whole cream

Method

Put the oil, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fill the kettle and boil it.

Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata. Add 1 litre boiling water and bring to a simmer.

Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves.

Purée with a stick blender (or ladle into a blender in batches) until very smooth.

Season to taste and add a pinch more sugar if it needs it.

The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.

To serve, reheat the soup, stirring in the lactose free cream – try not to let it boil.

Recipe adapted from: Good Food