Tomato Soup


  • 60 ml of herby Tofu sauce (see recipe)
  • 100g buckwheat noodles or portion of pasta of your choice
  • ½ teaspoon salt
  • water
  • mixed steamed vegetables – e.g. broccoli, carrots, beans, courgette
  • fresh herbs for garnish
  • lemon wedge
  • nutritional yeast (optional)


  1. Put about 30 ml of the stock in a large pan and heat. Add the onion, celery & carrot. Cook until softened – adding more stock to stop anything burning. Once softened add the tomato purée & stir. Then add the fresh tomatoes, bay leaves and remaining stock. Bring to boil. Then cover and reduce heat to a simmer for about 20 minutes. Remove bay leaves. Blend all or half or leave unblended.
  2. Once cool you can freeze in portion sized containers or freezer bags.
  3. To serve add a swirl of low-fat quark or yoghurt & freshly ground black pepper.
  4. Also makes a great sauce for pasta.