Tomato and carrot soup

  • 2 Onion, finely chopped
  • 2 Garlic clove, crushed
  • 400g Carrots, peeled and finely chopped
  • 1kg Ripe tomato, peeled and finely chopped
  • 2 Granny Smith Apples, peeled and finely chopped
  • 1 Bouquet garni (mixture of herbs)
  • 5ml Salt
  • 2,5 L Vegetable stock – use pure vegetable stock – boil 3 to 4 vegetables and strain liquid to use as stock.
Instructions
  1. Use Spray and Cook and slowly fry onion and garlic over low heat. Add 25ml of water to help with the frying.
  2. Add the tomatoes, carrots, apple, herbs, spices and stock. Put lid on and allow slow cooking for 30-­‐45 minutes. Remove the bouquet garni and liquidize the soup.
  3. Reheat the soup and dish up with 50ml Greek yoghurt and fresh basil.

More Recipes

View More
Mango custard

Peel and chop 3 mangoes. Gather the juice and pulp while chopping the mangoes.…

1 hrs
View Article
Chicken pie

Preheat oven to 180˚ C. Place chicken, bay leaf, peppercorns, cloves, salt and…

3 hrs
View Article
Quinoa risotto

Cook Quinoa for 15 min in vegetable stock. Cut carrots, mushrooms and celery…

1 hrs
View Article
Walnut, white beans and asparagus salad

In a large salad bowl, gently toss the onion, celery, walnuts, asparagus,…

30 min
View Article
Accept

We use cookies to improve your experience on our website. By using our site, you agree to our cookies policy.