INGREDIENTS
2 lbs ripe, fresh tomatoes, skinned, deseeded and chopped 2 medium potatoes, peeled and chopped ½ tbsp sunflower oil 1 large red onion peeled and finely chopped 2 carrots, peeled and chopped 1 tbsp freshly chopped basil 1/2 pint / 300ml hot vegetable stock made with Marigold Swiss vegetable bouillon powder Salt and freshly milled black pepper
METHOD 1. Heat the oil in a large saucepan, then saute the onion, potatoes and carrot partially covered over a low heat for about 10 minutes. 2. Add the tomatoes and vegetable stock and bring to the boil, then season to taste with salt and pepper. Cover and simmer on a low heat for 20 - 30 minutes. 3. Add the chopped basil and allow to cool slightly, then blend to a puree leaving a little texture. 5. Serve with toasted wholemeal pittas or warm wholemeal bread. | |||||||||
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