Born out of a glut of tomatoes and courgettes in my veg boxes all through last year, the whole family love this easy to make and nutritious soup.

Gluten free, vegan and refined sugar free

4 servings

Ingredients:

• 1 onion, chopped

• 3/4 large bulb garlic - leave the cloves whole

• 2 courgettes, chopped

• 12 large ripe tomatoes, quartered

• 1 can borlotti beans

• Extra virgin olive oil

• Sea salt and black pepper to taste

• Your chosen stock - I used a homemade seaweed broth here (added later if needed)

Instructions:

1. Pre-heat your oven to 180 degrees centigrade.

2. Add the chopped ingredients, and the garlic bulbs into a large roasting dish and glug over a good amount of extra virgin olive oil (so well covered), and add salt and pepper.

3. Roast for about an hour (it may take slightly longer - it is a slow roast), checking and turning regularly, until everything is soft and the garlic has caramelised.

4. When it has cooled enough, pop out the garlic from the skins into the dish.

5. Drain and rinse your borlotti beans and blend thoroughly with all of the vegetables, including the juices.

6. Pour back into a saucepan to re-heat, add stock to desired consistency, taste and add more salt and pepper as desired.

7. Serve with chosen toast. I love the ABO Artisan Breads, in times when I have not made my own. They are organic, vegan and gluten free. Today I had the Buckwheat & Linseed Sprouted loaf, but we also love the Sourdough loaf. I spread it with Vegan Block - yum!

Tag me @rochelle.a.hubbard on Instagram if you make it! I’d love to see it. You can also join me on Telegram here.