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Add a photoServings: 4
Ingredients
- 2 tsp Margarine.
- 1 med Onion minced.
- 1 x Garlic clove crushed (optional)
- 1 lb 480 g tomatoes skinned and Minced or possibly use 14 ounce 420 g Canned Minced tomatoes.
- 1 lrg Carrot minced.
- 1 pt 600 ml vegetable stock.
- 4 ounce 120 g low fat soft cheese. Salt and pepper. Minced fresh basil or possibly Parsley to garnish.
Directions
- 1. Heat the margarine in a large saucepan and saute/fry the onion and garlic for 3 min till softened. Att the tomatoes and carrot and cook for 2 to 3 more min stirring constantly.
- 2. Add in the vegetable stock and bring to the boil. Reduce the heat and simmer covered for 20 min or possibly till the vegetables are tender.
- 3. Blend the soup till smooth in a liquidiser or possibly food processor. Return to the saucepan and add in the cheese, stirring to heat. Season to taste and heat gently till almost boiling, stirring constantly.
- 4. Serve one portion in a warmed soup bowl garnished with fresh basil or possibly parsley.
- 5. To freeze the remaining soup cold quickly and divide between three rigid containers. Seal label and freeze for up to 3 months. Defrost and re-heat gently to serve.
- Preparation 15 min Cooking 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 4 servings | |
| Calories 34 | |
| Calories from Fat 17 | 50% |
| Total Fat 1.96g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 90mg | 3% |
| Total Carbs 4.08g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.82g | 1% |
| Protein 0.47g | 1% |
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