Tomato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 FRESH BEETROOT PEELED1 RED ONION1 LARGE CARROT1/4 PUMPKIN1 LEEK TRIMMED2 GARLIC CLOVES2 400g CRUSHED TOMATO1 TBSP MUSTARD SEEDS ENOUGH BOILING WATER TO COVER ALL INGREDIENTS IN A SAUCEPAN
GRIND MUSTARD SEEDS USING MORT & PESTLE OR SPICE GRINDER
CHOP ALL VEG INTO CUBES NO BIGGER THAN 1" AND PLACE ALL INGREDIENTS INTO LARGE SAUCEPAN
SIMMER ON LOW UNTIL BEETROOT HAS BECOME SOFT AND CAN BE EASILY PIERCED WITH A FORK
USING A BLENDER PUREE SOUP UNTIL SMOOTH AND SEASON WITH SALT & SUGAR TO TASTE
GARNISH WITH FRESH CHOPPED PARSLEY OR PREFERRED HERB
Serving Size: SERVES 4
Number of Servings: 4
Recipe submitted by SparkPeople user EKVANSOMEREN.
CHOP ALL VEG INTO CUBES NO BIGGER THAN 1" AND PLACE ALL INGREDIENTS INTO LARGE SAUCEPAN
SIMMER ON LOW UNTIL BEETROOT HAS BECOME SOFT AND CAN BE EASILY PIERCED WITH A FORK
USING A BLENDER PUREE SOUP UNTIL SMOOTH AND SEASON WITH SALT & SUGAR TO TASTE
GARNISH WITH FRESH CHOPPED PARSLEY OR PREFERRED HERB
Serving Size: SERVES 4
Number of Servings: 4
Recipe submitted by SparkPeople user EKVANSOMEREN.
Nutritional Info Amount Per Serving
- Calories: 158.6
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 840.8 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 6.4 g
- Protein: 66.8 g
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