Tomato and Rosemary Soup

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 125.6
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 245.9 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 6.4 g
  • Protein: 7.2 g

View full nutritional breakdown of Tomato and Rosemary Soup calories by ingredient
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This soup is easy to make and can be stored in the fridge for up to a week or in the freezer. This soup is easy to make and can be stored in the fridge for up to a week or in the freezer.
Number of Servings: 3


    1 medium onion, diced
    2 stalks celery, sliced
    1 carrot, diced
    1 large garlic clove, crushed
    1 400g can plum tomatoes
    1 sprig fresh rosemary
    Juice 1/2 lemon
    1 litre vegetable stock
    50g shredded spinach
    1 medium head pak choi, shredded


Heat two tablespoons of olive oil in a large saucepan. Add the onion, celery, carrot and garlic and cook gently over a low heat until the vegetables begin to soften. Stir in the tomatoes and add the rosemary and lemon juice. Simmer for 5 minutes or so until the vegetables are cooked but not soggy.

Stir in the spinach and pak choi and cook for 2 or 3 minutes more until the wilt. Remove the rosemary and season with freshly ground black pepper. Divid the soup into three indivudual portions and store in the fridge.

Serving Size: 3

Number of Servings: 3

Recipe submitted by SparkPeople user CLEAR-HEAD.

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