Easy tomato soup
Make this soup the night before and pack for a light lunch. Prepare it for supper, using the tips to add meat, fish or beans and pack leftovers for lunch.
Ready in1 hour
Serving sizeServes 6 (1,5 litres)
- 2 tsp (10 ml) sunflower or canola oil
- 1 onion, finely chopped
- 2 carrots, cubed
- 2 tsp (10 ml) finely grated fresh ginger
- 4 celery stalks with the leaves, sliced
- 2 tbsp (30 ml) dried mixed herbs or origanum
- 2 bay leaves
- 2 x 410 g tins chopped tomatoes
- 4 cups (1 litre) water
- 1 tsp (5 ml) sugar
- ½ tsp (2,5 ml) salt
- lemon juice and black pepper to taste
- Heat the oil in a large pot over a medium heat. Fry onion, carrots, ginger and celery until soft.
- Add herbs and fry for a few more minutes. Add bay leaves, tomatoes, water and sugar and simmer over a low heat for 30 minutes or until the veggies are cooked to your preference.
- Add the salt and season with lemon juice and pepper and serve hot. (See serving tips below.) The soup can be eaten with 2 slices of wholewheat bread or a handful of nuts and some fresh fruit.
- Serve the soup with a dollop of plain low-fat yoghurt, fresh herbs like basil or origanum or slices of avocado.
- Leftover meat like chicken strips or flaked fish can be added to the soup. For a vegetarian soup add a tin of baked beans and blend for a creamier texture.
This versatile soup can be enjoyed with many different ingredients to add an interesting texture or even more flavour. Build a healthy, nourishing bowl of soup with any of these delicious options.
This recipe is from Cooking from the heart, 2nd edition: Breakfast, Lunch and snacks
Download the recipe book