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Add a photo from1977 edition of Woman's Weekly Popular Cook Book retuned to 2012
Ingredients
- 1 tablespoon butter
- 1 onion, peeled and sliced
- 250g ripe tomatoes, coarsely chopped
- 500g potatoes, peeled and chopped
- 2 lumps of sugar (I always use brown for extra flavour)
- 600ml chicken stock
- 2 tablespoons chopped parsley
- 2 teaspoons milk (I used cream the first time and coconut milk the second time)
- Optional: 1-2 teaspoons smoked paprika
Directions
- Melt the butter in a pot, add the onion and fry slowly until soft but not browned.
- Add the chopped tomatoes and cook for about 4 minutes over low heat.
- Add the potatoes and seasoning, sugar and stock.
- Cover and simmer for about 30 minutes until potato is soft.
- Add milk, cream or coconut milk and heat through.
- Spoon soup in blender and return to the pot.
- Adjust seasoning to taste and set aside to reheat just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 130 | |
| Calories from Fat 29 | 22% |
| Total Fat 3.35g | 4% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 269mg | 11% |
| Potassium 700mg | 20% |
| Total Carbs 21.75g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.43g | 2% |
| Protein 4.33g | 7% |
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