Make this soup the night before and pack for a light lunch. Prepare it for supper, using the tips to add meat, fish or beans and pack left-overs for lunch.

Serving Size
6
Ingredients
10 ml sunflower or canola oil
1 onion, finely chopped
2 carrots, cubed
10 ml finely grated fresh ginger
4 tsp celery stalks with the leaves, sliced
30 ml dried mixed herbs or origanum
2 bay leaves
820 g tins chopped tomatoes
1 l water
5 ml sugar
½ tsp salt
lemon juice and black pepper to taste
Method

1. Heat the oil in a large pot over a medium heat. Fry onion, carrots, ginger and celery until soft.
2. Add herbs and fry for a few more minutes. Add bay leaves, tomatoes, water and sugar and simmer over a low heat for 30 minutes or until the veggies are cooked to your preference.
3. Add the salt and season with lemon juice and pepper and serve hot. (see serving tips below.) The soup can be eaten with 2 slices of wholewheat bread or a handful of nuts and some fresh fruit.

Tips

1. Serve the soup with a dollop of plain low-fat yoghurt, fresh herbs like basil or origanum or slices of avocado.
2. Left-over meat like chicken strips or flaked fish can be added to the soup. For a vegetarian soup add a tin of baked beans and blend for a creamier texture.

This recipe is in Cooking from the heart 2. Download PDF recipe book here.

Ingredients

Serving Size
 6
Ingredients
 10 ml sunflower or canola oil
 1 onion, finely chopped
 2 carrots, cubed
 10 ml finely grated fresh ginger
 4 tsp celery stalks with the leaves, sliced
 30 ml dried mixed herbs or origanum
 2 bay leaves
 820 g tins chopped tomatoes
 1 l water
 5 ml sugar
 ½ tsp salt
 lemon juice and black pepper to taste

Directions

Method
1

1. Heat the oil in a large pot over a medium heat. Fry onion, carrots, ginger and celery until soft.
2. Add herbs and fry for a few more minutes. Add bay leaves, tomatoes, water and sugar and simmer over a low heat for 30 minutes or until the veggies are cooked to your preference.
3. Add the salt and season with lemon juice and pepper and serve hot. (see serving tips below.) The soup can be eaten with 2 slices of wholewheat bread or a handful of nuts and some fresh fruit.

2

Tips

1. Serve the soup with a dollop of plain low-fat yoghurt, fresh herbs like basil or origanum or slices of avocado.
2. Left-over meat like chicken strips or flaked fish can be added to the soup. For a vegetarian soup add a tin of baked beans and blend for a creamier texture.

3

This recipe is in Cooking from the heart 2. Download PDF recipe book here.

Easy tomato soup