| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups |
4 |
Servings |
INGREDIENTS
| 10 |
ml |
2 tsp sunflower oil |
| 1 |
lg |
Onion, peeled and chopped. |
| 2 |
|
Cloves garlic, crushed. |
| 400 |
g |
14 oz can of tomatoes |
| 450 |
g |
1 lb courgettes |
| 450 |
ml |
Three quarters pt water. |
| 30 |
ml |
2 tbsp tomato puree |
| 5 |
ml |
1 tsp sugar. |
|
lg |
Handful of basil, chopped. |
| 15 |
ml |
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.
88 Calories 366 kj 4,1 g protein 12,5 g carbohydrate of which 7,0 g sugar.
3,0 g fat of which 0,3 g saturates. Trace of sodium 1,8 g dietary fibre.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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