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Dairy-Free
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Egg-Free
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Gluten-Free
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Low Fat
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Nut-Free
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Suitable for Freezing
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Vegan
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Wheat-Free
Ingredients
- 1 onion, finely chopped
- 1 tbsp olive oil
- 1 tsp mustard seeds
- 2 cloves garlic
- 1 stick celery
- 5 cherry tomatoes
- 600ml vegan vegetable stock
- 2 tsp cranberry sauce
- 3 tbsp vegan red wine
- 1 tsp dried mixed herbs
- Pinch salt and pepper
Method
- Gently fry the onion in the oil in a large, deep pan for 5 minutes. Add the mustard seeds, garlic, celery and tomatoes and cook for another 5 minutes, stirring occasionally.
- Add the stock, cranberry sauce, wine and herbs, season and simmer for 15 minutes. Purée with a stick blender until smooth.
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