Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Warming tuna soup pots with sweetcorn, peas, carrot, onion, and bread on the side.
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Ingredients
saucepan, blender
Method
Finely chop the onion, cut the carrot into bite-sized pieces, drain the sweetcorn and measure out the peas. Drain the tuna and flake it with a fork so it folds through without large clumps.
Heat 1 tablespoon olive oil in a saucepan over a medium heat. Cook onion and carrot with a pinch of salt and black pepper for 5-6 minutes until starting to soften but not brown.
Pour in 750ml vegetable stock, then add sweetcorn and peas. Scrape the base of the pan so the softened vegetables flavour the soup, then bring to a steady simmer.
Simmer for 12-15 minutes until the vegetables are tender.
Stir in the tuna for the final 2 minutes so it warms through while staying in flakes.
Taste and adjust with black pepper. Portion into soup pots with the bread or topping on the side, then cool quickly before chilling if packing ahead.
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