Sunday, 20 October 2013

Tomato Soup

Serves 6-8
Syns per serving: Syn-free on all plans
Fry Light
2 carrots
2 sticks celery
2 medium onions
2 garlic cloves
2 vegetable stock cubes
400gm tinned plum tomatoes
3 large ripe tomatoes
1 small bunch fresh basil
Freshly ground black pepper
1. Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic.
2. Heat a large pan sprayed with Fry Light over a medium heat, add all the chopped and sliced vegetables and mix with a wooden spoon. Cover and cook for 10-15 minutes.
3. Put the stock cubes into a jug and make up to 1.5ltr with boiling water. Stir until the stock cubes are dissolved, then add to the pan with the tinned and fresh whole tomatoes. Stir well and bring to the boil. Reduce the heat, cover and simmer for 10 minutes.
4. Remove the pan from the heat. Season with pepper and add the basil leaves. Using a hand blender or food processor, blend until smooth. Serve.

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