Self-compassion tomato soup recipe

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Self-compassion tomato soup recipe


Serves 5


  • 1 sweet potato, peeled and chopped
  • 2 slices of celeriac, peeled and chopped
  • 2 stalks celery, chopped
  • 1/2 fennel, chopped
  • 1 red pepper, deseeded and chopped
  • 1 tablespoon rapeseed oil
  • 3 cloves of garlic, peeled and diced
  • 2 tablespoons fresh oregano, roughly chopped
  • 1 teaspoon vegetable bouillon
  • 1 tablespoon tomato puree
  • 1 x 400g tin chopped tomatoes
  • 500ml water
  • Black pepper


Prep time: 5 minutes
Cooking time: 40 minutes
Total time: 45 minutes

Self-compassion tomato soup recipe

Dr Kristen Neff, pioneering researcher, author and teacher defines self-compassion as being “warm and understanding toward ourselves when we suffer, fail, or feel inadequate, rather than ignoring our pain or flagellating ourselves with self-criticism.” Do you ever get that feeling where all you crave is a bowl of Heinz? I sure do… usually when I am run down or poorly. Well this soup looks and tastes the same, but is ram packed full of goodness in epic proportions. Rather than ignoring the pain and denying ourselves of our cravings, why not reach for the good stuff instead?


Place the sweet potato, celeriac, celery, fennel, red pepper and rapeseed oil in a large saucepan over a high heat. Turn down to a low sizzle and stir to coat all of the vegetables. Cook for 10 minutes, stirring from time to time to stop them from catching.

Add the garlic and chopped oregano and cook for a further 10 minutes, stirring from time to time.

Add the tin of chopped tomatoes, 200ml water, tomato puree, vegetable bouillon and a good grind of black pepper.

Bring to the boil and turn down to a simmer. Cook for 20 minutes or until the vegetables are soft.

Blitz with a hand blender, or cool and whizz in a food processor or Nutribullet.



The key here is to soften the vegetables for a long time to start with which releases their flavour.  It’s the sweet potato that thickens and adds the ‘Heinz’ colour.”

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