Mint spiked yellow tomato soup

Yield: 1 servings

Measure Ingredient
2 teaspoons Vegetables oil
1 small Onion; diced
6 \N Shallots; peeled and minced
10 mediums Yellow tomatoes; diced
2 mediums Carrots; peeled and grated
8 \N Mint leaves; thinly sliced
4 cups Vegetable stock
3 tablespoons Raw couscous
2 tablespoons Fresh sage; sliced
2 tablespoons Fresh chives; chopped

Heat the oil in a large pot and add the onion and shallots. Saut‚ until the onion is golden then add the diced tomatoes, grated carrots and mint leaves and stir well. Continue cooking until the mixture is fragrant.

Add the stock and bring to the boil. Simmer for 20 minutes then puree using a "wand" or in a food processor or blender until smooth.

Return to the pot then add the couscous and sage and simmer for 5 minutes more.

Serve cold with a dollop of yoghurt and some fresh sliced mint or serve hot, garnished with sour cream and add some finely diced tomatoes. Finish with fresh chives.

Converted by MC_Buster.

Per serving: 1122 Calories (kcal); 21g Total Fat; (16% calories from fat); 49g Protein; 204g Carbohydrate; 10mg Cholesterol; 7055mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 19½ Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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