Tomato And Noodle Soup recipe
information
155 Calories per serving
ingredients
1 teaspoon margarine
1/2 medium onion, chopped
8 oz (240 g) tomatoes, roughly chopped
1 small carrot, roughly chopped
1/4 pint (150 ml) weak stock
sprig of fresh basil
salt and pepper
1/2 oz (15g) vermicelli noodles
1/2 medium onion, chopped
8 oz (240 g) tomatoes, roughly chopped
1 small carrot, roughly chopped
1/4 pint (150 ml) weak stock
sprig of fresh basil
salt and pepper
1/2 oz (15g) vermicelli noodles
method
1. Melt the margarine in a saucepan, add the onion and stir-fry for 3 minutes.
2. Stir in the tomatoes, carrot, stock and basil. Bring to the boil, reduce the heat, cover and simmer for 20 minutes.
3. Transfer the tomato mixture to a blender and process until smooth, sieve the puree by pressing the liquid through a sieve with the back of a spoon to extract all the juices.
4. Reheat the soup, adjust the seasoning and add the noodles; cover and simmer for about 5 minutes until the noodles are cooked.
2. Stir in the tomatoes, carrot, stock and basil. Bring to the boil, reduce the heat, cover and simmer for 20 minutes.
3. Transfer the tomato mixture to a blender and process until smooth, sieve the puree by pressing the liquid through a sieve with the back of a spoon to extract all the juices.
4. Reheat the soup, adjust the seasoning and add the noodles; cover and simmer for about 5 minutes until the noodles are cooked.
serving amount
serves 1
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