Speedy tomato soup

An instant lunch or supper, with beans to make it more filling.

INGREDIENTS

• 1 × 400g can chopped tomatoes
• ½ × 400g can cannellini beans, drained
• 2 spring onions, trimmed and roughly chopped
• 30g full-fat live Greek yoghurt
• 6 large basil leaves, plus extra to serve (optional)
• 1 tbsp olive oil
• 1 tbsp tomato paste

METHOD

1. Place all the ingredients in a blender, season with sea salt and lots of ground black pepper and blitz until smooth.
2. Transfer to a non-stick saucepan, stir in enough water to reach your preferred consistency and heat through gently.
3. Season to taste and pour into bowls or mugs to serve with basil leaves to garnish, if you like.

Tip: Serve with a slice of wholegrain or seeded sourdough bread. Add a tablespoon of cooked diced bacon or chorizo to the soup for added flavour and protein, and a liberal drizzle of olive oil.

This is an edited extract from The Ultimate Fast 800 Recipe Book by Dr Clare Bailey and Justine Pattison, foreword by Dr Michael Mosley, published by Simon and Schuster, RRP $49.99. Buy now