Low-calorie soup recipe for 8 generously people, takes only 15 mins; recipe has olive oil, onion, celery, carrot, potato, bay leaf, passata, cherry tomato, vegetable stock, sugar, red wine vinegar and whole milk.
Carrot & tomato soup
Course: Low calorie soup
Servings
8 generously
servings
Prep time
15 mins
Ingredients
- Olive Oil: 3 tbsp olive oil
- Onion: 2 onions, chopped
- Celery: 2 celery sticks, chopped
- Carrot: 1 1/4 kg carrot, sliced
- Potato: 250g floury potato, diced
- Bay Leaf: 5 bay leaves (fresh or dried)
- Passata: 500g carton passata
- Cherry Tomato: 750g cherry tomato
- Vegetable Stock: 2 vegetable stock cubes
- Sugar: 1 tbsp sugar (caster or granulated)
- Red Wine Vinegar: 1 tbsp red wine vinegar
- Whole Milk: 250ml whole milk
Directions
- Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.
- Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead - or freeze for 1 month, then reheat gently.
