|
|
|
 | Tomato Soup (Saucepan) | A combination of fresh tomatoes (to give texture and a fresh flavour) mixed with canned tomatoes can make a very flavoursome soup, even in winter when tomatoes are not so good.
If you want a creamy soup, trickle some cream on top, or, for a Mediterranean taste, add a teaspoon of basil to each soup bowl.
Serves 4 to 5. (makes 5 cups).
Preparation time 12 minutes. Cooking time 20 minutes.
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 slice ginger, finely chopped
2 tablespoons olive oil
2 teaspoons honey
500 grams tomatoes, peeled and roughly chopped
1 can tomatoes (420 grams)
1 tablespoon long-grain rice
2 cups vegetable stock or water with a vegetable cube
| Put onion, garlic, ginger and oil into a saucepan and cook for 5 minutes or until wilted. Add honey and stir. Mix in everything else and cook covered for 20 minutes or until you have a rich red soup.
Process lightly; it is nice to leave some texture in this soup.
Reheat in microwave in the Microsafe® jug with lid on and pourer open or, for individual servings, in small Microsafe® containers with red steam-release vent open.
|
|
|
|
|