Tomato and basil soup

Cooking time of 45 minutes – Serves 2

Nutritional information

• 108 Kcal
• 0.7g Fat
• 0.3g Saturates
• 18g Carbohydrates
• 5.4g Fibre
• 4.2g Protein
• 0.3g Salt

Allergens & Dietary Requirements

Allergens:

• Celery

Dietary requirements

• Halal
• Kosher
• Gluten-free
• Dairy-free
• Vegetarian
• Vegan
• Lower carb
• Pescatarian

Ingredients

• 1 medium onion, chopped
• 1 carrot, chopped
• 1 celery stick, chopped
• 400g tin chopped tomatoes
• 17g tomato puree
• 1 handful fresh basil leaves, chopped
• Pinch of black pepper
• Pinch of oregano (optional)

Method

1. Fry the onion, carrot and celery in a pot until translucent. Add some water if the mixture is too dry.
2. Add the tomato purée, oregano, and pepper and cook for an additional 3 minutes.
3. Add the chopped tomatoes and just enough water to cover the vegetables.
4. Leave to simmer over a gentle heat for 20-30 minutes.
5. Take off the heat, stir in the basil leaves, and serve. For a smoother consistency, blend the soup if you have a blender.