| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups | 4 | Servings | ||
INGREDIENTS
| 10 | 2 tsp sunflower oil | |
| 1 | Onion, peeled and chopped. | |
| 2 | Cloves garlic, crushed. | |
| 400 | g | 14 oz can of tomatoes |
| 450 | g | 1 lb courgettes |
| 450 | Three quarters pt water. | |
| 30 | 2 tbsp tomato puree | |
| 5 | 1 tsp sugar. | |
| Handful of basil, chopped. | ||
| 15 | 1 tbsp wine vinegar. | |
| Ground black pepper. |
INSTRUCTIONS
Heat the oil in a large saucepan and cook the onion and garlic until soft, stirring frequently, about 5 to 8 minutes. Add the tomatoes, courgettes, water, tomato puree, sugar, basil, vinegar and black pepper. Simmer for 20 to 25 minutes until all the vegetables are tender. Puree the soup in a blender and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 17
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 143mg
Potassium: 188mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 2.4g
Protein: <1g