Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Margarine. -tomatoes
1 md Onion chopped. 1 lg Carrot chopped.
1 Garlic clove crushed 1 pt 600 ml vegetable stock.
(optional) 4 oz 120 g low fat soft cheese.
1 lb 480 g tomatoes skinned and Salt and pepper.
-chopped Chopped fresh basil or
OR -parsley to garnish.
14 oz 420 g canned chopped

1. Melt the margarine in a large saucepan and saute the onion and
garlic for 3 minutes until softened. Att the tomatoes and carrot and
cook for 2 to 3 more minutes stirring constantly.

2. Add the vegetable stock and bring to the boil. Reduce the heat and
simmer covered for 20 minutes or until the vegetables are tender.

3. Blend the soup until smooth in a liquidiser or food processor.
Return to the saucepan and add the cheese, stirring to melt. Season
to taste and heat gently until almost boiling, stirring constantly.

4. Serve one portion in a warmed soup bowl garnished with fresh basil
or parsley.

5. To freeze the remaining soup cool quickly and divide between three
rigid containers. Seal label and freeze for up to 3 months. Defrost
and re-heat gently to serve.

Preparation 15 minutes Cooking 30 minutes.

Makes 4 portions: 85 calories per serving.

Selections per serving fat protein 2 vegetable

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