I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Tomato and basil soup

It's tomato season, hurrah! If like me you are faced with a sudden glut from the greenhouse, try making this delicious vegan and dairy-free tomato and basil soup. I had some last night and I can assure you that you will be amazed at how good something so simple can taste.

Serves 4 

1 onion
2 cloves of garlic
2 tbsp olive oil
500g tomatoes
500ml water
1 sprig parsley
handful of basil
1 tsp salt

Dice the onion and slice the garlic thinly; fry gently in the olive oil until soft, but not brown. Wash the tomatoes and slice in half/quarters if they are big. Add them to the pan with all the other ingredients. Simmer for half an hour until the tomatoes are completely cooked, then rub everything through a sieve. If necessary, use a hand-held blender to get a completely smooth mix. Season to taste with salt and pepper.