Tomato & Basil Soup with a cheesy twist (2.14g fat)

Updated at: Thu, 17 Aug 2023 06:37:44 GMT

Step 1

Heat the oil in a large saucepan. Dice the onion and lightly fry for 2 minutes. Remove from heat.

Step 2

Dice the potato, and add to the onion, along with the basil and garlic paste. Mix together until potatoes are coated in the onion, garlic and basil. Return to the heat for another 2 minutes.

Step 3

Dissolve stock cubes in 1 pint of boiling water and set aside. Roughly chop your tomatoes.

Step 4

Return he saucepan to heat, add tomatoes and stir through the potato and onion. While they are heating through, chop up the mangetout and baby corn into small pieces, and add to saucepan.

Step 5

When the skins start to slip from the tomatoes, pour in your prepared vegetable stock, and bring to the boil.

Step 6

When the mixture boils, reduce to a medium heat and allow to simmer for about 20 minutes (until the potato cubes soften). Remove from heat and allow to cool slightly.

Step 7

Spoon the mixture into a jug blender, and blitz until smooth. If needed, add cold water to bring the volume up to 1.5 litres.

Step 8

Serve immediately or allow to cool completely and refrigerate for use as needed. For the cheesy twist, add 20g of low fat cottage cheese to each bowl of hot soup!

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