Tomato soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Tomato soup calories by ingredient
Introduction
This very healthy and delicious soup can be made in bigger batches and separated for easy meals through the week. It will taste very similar to bought tomato soup only better because it is fresh and full of real goodness. This very healthy and delicious soup can be made in bigger batches and separated for easy meals through the week. It will taste very similar to bought tomato soup only better because it is fresh and full of real goodness.Number of Servings: 4
Ingredients
-
1 FRESH BEETROOT PEELED
1 RED ONION
1 LARGE CARROT
1/4 PUMPKIN
1 LEEK TRIMMED
2 GARLIC CLOVES
2 400g CRUSHED TOMATO
1 TBSP MUSTARD SEEDS ENOUGH BOILING WATER TO COVER ALL INGREDIENTS IN A SAUCEPAN
Tips
The beetroot will take the longest to soften so I like to slice it thin like an onion. You will know it is soft when it has lost it's rich purple colour.
Directions
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.