Hearty Vegetable Soup-Low Fat
photo by loof751
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 4 fresh tomatoes
- 1 large potato, cut in small cubes
- 2 carrots, cut in small cubes
- 1 courgette, cut in small cubes
- 2 sprigs coriander
- 3 1⁄2 cups water
- 1⁄2 medium onion
- 1 garlic clove
- 2 tablespoons olive oil
- 1 chicken stock cube
- salt and pepper
directions
- Boil the tomatoes until the skin comes off.
- Blend tomatoes, onion and garlic in a blender with a little bit of water until you get a soft paste. Set aside.
- In a large pot, heat oil and stirfry vegetables for about a minute.
- Add tomato paste and keep moving mixture for a few seconds more.
- Add water, boullion cube and sprigs of coriander. Simmer for 3 minutes in medium heat.
- Season with salt and pepper and simmer in low heat until vegetables are soft.
- Remove coriander before serving.
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Reviews
-
This is a tasty and fresh soup! I love using the pureed tomatoes as the base of the broth. I used the water I boiled the tomatoes in as part of the 3 1/2 C water added. This is great as written; I think any number of herbs or spices (basil, cumin, crushed red pepper) could be added to change up the flavor a bit as well. Thanks for sharing your recipe! Made for Fall PAC 2012
RECIPE SUBMITTED BY
Molly Bloom
United States
Born and raised in Mexico to an Irish father and a Mexican mother. Proud as can be of my heritage.