Wednesday, May 21, 2008

Tomato & Carrot Soup

Tomato and carrot soup
serves 4


400g/14oz canned chopped tomatoes
2 large carrots, grated
1 small onion, finely chopped
300ml/10fl oz vegetable stock
(made with 1 stock cube)
1 teaspoon dried oregano
pinch of grated nutmeg
pinch of salt
1 bay leaf
1 tablespoon chopped fresh
flat-leaf parsley

• Put all the ingredients except the parsley in a heavy saucepan and bring to the boil, stirring. Reduce the heat, part-cover and simmer for 30 minutes.
• Discard the bay leaf, ladle the soup into bowls and serve hot, garnished with the parsley.

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