Roasted Tomato and Basil Soup
Serves 1
160 g (6 oz) cherry tomatoes
2 garlic cloves, in their skins
2 spring onions, roughly chopped
1 tsp olive oil
1/2 tsp balsamic vinegar
250ml low-salt vegetable stock, heated
Black pepper
1 tbsp fresh basil leaves, torn
Preheat the oven to 200C (180C fan)/400F/Gas Mark 6. Place the tomatoes, garlic and spring onions in an ovenproof dish. Drizzle over the oil and vinegar and roast for 15 to 20 minutes, turning over half-way through cooking, until the vegetables are nicely roasted. Remove from the oven. When cool, squeeze the garlic cloves out of their skins and tip all the vegetables into a blender or food processor with the hot stock. whizz until smooth and serve immediately with ground black pepper and the basil on top.
Portions:
Carbohydrate: 0
Protein: 0
Fat: 0.5
Fruit: 0
Vegetables: 2
Serves 1
160 g (6 oz) cherry tomatoes
2 garlic cloves, in their skins
2 spring onions, roughly chopped
1 tsp olive oil
1/2 tsp balsamic vinegar
250ml low-salt vegetable stock, heated
Black pepper
1 tbsp fresh basil leaves, torn
Preheat the oven to 200C (180C fan)/400F/Gas Mark 6. Place the tomatoes, garlic and spring onions in an ovenproof dish. Drizzle over the oil and vinegar and roast for 15 to 20 minutes, turning over half-way through cooking, until the vegetables are nicely roasted. Remove from the oven. When cool, squeeze the garlic cloves out of their skins and tip all the vegetables into a blender or food processor with the hot stock. whizz until smooth and serve immediately with ground black pepper and the basil on top.
Portions:
Carbohydrate: 0
Protein: 0
Fat: 0.5
Fruit: 0
Vegetables: 2
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