- 1 red onion
- 2 celery sticks, plus celery leaves to garnish
- 2 carrots
- 1 tbsp olive oil
- A pinch of sea salt
- A pinch of freshly ground pepper
- 2 x 400g tin of chopped tomatoes
- 330ml cherry tomato passata
- 2-3 tsp caster sugar
- 1-2 tbsp Worcester sauce
- Juice of 1 lemon
- 300ml water
- 1-2 tsp celery salt
- 4-6 tbsp horseradish vodka
Prep: 10 mins | Cook: 30 mins
1. Peel and finely chop the onion. Trim the dry ends from the celery, then dice it to match the onion. Trim, peel and dice the carrots. Place a large pan on a medium-low heat for 2 mins, then add 1 tbsp olive oil and the chopped veg. Season with a pinch of salt and pepper. Pop a lid on the pan (or use a baking tray if you don't have a lid). Sweat the veg for 15 mins, stirring once or twice, till the veg have softened.
2. Tip the tins of tomatoes into the pan and pour in the cherry tomato passata. Add 2 tsp sugar, 1 tbsp Worcester sauce and squeeze in the juice from half the lemon. Pour in 300ml water. Pop the lid back on the pan, turn the heat up and bring to the boil. Once the pan is boiling, turn the heat down and simmer for 10 mins to mingle the flavours together.
3. Take the soup off the heat and use a hand-held blender in the pan to whizz the soup together. Alternatively you can ladle the soup into a heatproof blender and blitz, or leave the soup a little chunky.
4. Taste the soup and add a squeeze more lemon juice, a dash more Worcester sauce or a pinch of salt and pepper if you think it needs it (remember, you are going to top the soup with a pinch of celery salt).
5. Ladle the soup into 4-6 warm bowls. Top with a pinch of celery salt, a drizzle of horseradish vodka and a few celery leaves to serve.