Serves 4
1 tbsp ghee or coconut oil
1 large onion, roughly chopped
2 garlic cloves, roughly chopped
2 medium carrots, roughly chopped
1 tbsp tomato purée
Sea salt and black pepper
2 x 400g tins of tomatoes or 800g fresh tomatoes, chopped
1 x 400g tin of cannellini or butter beans, drained and rinsed
400ml bone broth (see below) or water
1 tsp maple syrup (optional)
Pesto and extra virgin olive oil, to serve
1Melt the ghee or coconut oil in a large saucepan, add the onion and fry over a medium heat for 8 minutes until softened.
2 Add the garlic, carrots, tomato purée and a big pinch of salt and pepper and cook for a further minute.
3 Tip in the tomatoes and drained beans, followed by the broth or water. Turn up the heat, cover the pan with a lid and cook at a medium simmer for 10 minutes until the carrots are tender.
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4 Purée the soup until smooth, either in the pan using a hand-held stick blender or in batches in a food processor, and then adjust the seasoning, adding salt, pepper or maple syrup to taste. You can also add more broth or water to get the consistency you want.
5 Ladle into bowls. Stir through the pesto and serve with a drizzle of oil.
Bone broth
3kg chicken carcasses
A generous splash of apple cider vinegar or lemon juice (optional)
Onion, leek, carrot or celery ends (optional)
1 tbsp black peppercorns (optional)
A few bay leaves (optional)
1 Place all the ingredients in a large stainless steel pot and cover with cold water.
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2Put a lid on the pot and bring to the boil. Reduce the heat and simmer, with the lid on, for at least 6 hours.
3 Strain the liquid through a sieve. Use immediately or leave to cool and store for up to a week in the fridge.
Extracted from Good + Simple by Jasmine and Melissa Hemsley, published by Ebury Press. Buy from the Times Bookshop for £22.50 (RRP £25), free p&p, on 0845 2712134; timesbooks.co.uk