Sunday, August 22, 2010


(Serves 2-4)

You can turn this soup into a one pot meal by adding some vegetables. Use mushrooms, celery, spinach, carrots, broccoli or whatever you have. You can add in some boiled wheat noodles or pasta if you like. If you are using mushrooms make sure you fry them separately in some olive oil before adding them to the soup. Add the rest of the vegetables along with the tomato puree, so that they have enough time to cook. But if you are using any leafy vegetables add them along with the spring onions. You can also add some fat free grated cheese if you wish.

  • Tomatoes: 4 large, pureed
  • Extra virgin Olive oil: 2 tablespoons
  • Garlic: 4-6 cloves, chopped
  • Green chillies: 1 finely chopped
  • Bay leaves: 1
  • Onions: 1 medium, finely chopped
  • Chicken stock: 1 cup
  • Salt: to taste
  • Fresh ground black pepper: to taste
  • Spring onions: ½ cup, chopped
  • Low fat half & half/cream: 2 tablespoons

Heat oil in a pan and add green chillies, bay leaf and garlic. After about thirty seconds toss in the chopped onions and sauté till translucent. Add the tomato puree and bring to a boil. Reduce heat and let it simmer for ten to twelve minutes. Combine the chicken stock/water and add salt and pepper. Let it simmer for two more minutes. Add spring onions and cook covered for one minute.  Just before turning off heat add half & half. Serve hot with garlic bread.

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  1. Thanks Coral. Did you try any of these recipes?