Tomato and courgette soup

Yield: 4 Servings

Measure Ingredient
10 millilitres 2 tsp sunflower oil
1 large Onion, peeled and chopped.
2 Cloves garlic, crushed.
400 grams 14 oz can of tomatoes
450 grams 1 lb courgettes
450 millilitres Three quarters pt water.
30 millilitres 2 tbsp tomato puree
5 millilitres 1 tsp sugar.
large Handful of basil, chopped.
15 millilitres 1 tbsp wine vinegar.
Ground black pepper.

Heat the oil in a large saucepan and cook the onion and garlic until soft, stirring frequently, about 5 to 8 minutes. Add the tomatoes, courgettes, water, tomato puree, sugar, basil, vinegar and black pepper. Simmer for 20 to 25 minutes until all the vegetables are tender. Puree the soup in a blender and serve.

88 Calories 366 kj 4,1 g protein 12,5 g carbohydrate of which 7,0 g sugar.

3,0 g fat of which 0,3 g saturates. Trace of sodium 1,8 g dietary fibre.

From Gemini's MASSIVE MealMaster collection at

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