The Vegan Cupboard

Tomato and apple soup.

Three large cooking apples, peeled, sliced, sautéd in olive oil. Tin of tomatoes, thyme, rosemary, bay leaf, water, sea salt, black pepper. Simmer till thoroughly soft and squishy. Force through a sieve with a wooden spoon till utterly drained. Remember to scrape the pulp off the underside of the sieve where it clings, or you’ll waste the good stuff. Add lemon juice for balance, simmer & check. Serve with homemade wholemeal bread, still warm from the oven (any minute now…)