Nomato Soup

Nomato Soup

Course: Starters, LunchesDifficulty: Easy
Prep time


Cooking time



I’ve played around with a lot of different nomato sauces but this seems to be the winner. It can be reduced down to a thick sauce to use on pizzas or flavoured with different herbs or spices depending on what you are cooking. I tend to make a big batch and freeze it.


  • 6 Carrots

  • 1 Red Onion

  • 3 Sticks of Celery

  • 3 Cloves of Garlic

  • 1 Vac Packed Beetroot or 2 Raw Beetroot

  • 1tsp Mixed Herbs

  • Salt & Pepper to taste

  • 1tbsp Red Wine Vinegar


  • Dice Carrots, Onion, Celery. Mince Garlic and Grate the Beetroot. Add to a saucepan with herbs and a splash of oil. Allow to sweat for about a minute, then cover with water.
  • Bring to the boil and then simmer for about 20 minutes, check that the carrots are cooked through, you may need to add a bit more water at this stage but not too much as you want a thick sauce.
  • Use a hand blender to blend the sauce together, then season with the salt and pepper. The sauce will be quite sweet so add the vinegar to taste. It needs the acidity to mimic the tomatoes we are trying to replace.
  • Use this sauce when you need a replacement for tomato sauces or chopped tomatoes. You can spice it up fo chillis, add pesto for pasta dishes or reduce the sauce down to make a great pizza topping.