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Tomato Soup


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


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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