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| Estimated Times |
Preparation time: 5
Cooking time: 30
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Ingredients
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250
servings
| 15 | g | Butter |
| 0.5 | pcs. | Red onion(s) ~37.5 g |
| 1 | pcs. | Leek ~100 g |
| 1 | clove(s) | Garlic ~3 g |
| 1 | pcs. | Carrots ~75 g |
| 1 | pcs. | Potatoes ~100 g |
| 3 | dl | Vegetable stock ~300 g |
| 0.5 | can(s) | Chopped tomatoes ~200 g |
| 1 | tbsp | Tomato purée ~15 g |
| 1.5 | dl | Organic whole milk ~150 g |
| 0.5 | tsp | Sea salt ~2.8 g |
| 0.25 | tsp | Black Pepper ~0.5 g |
| 0.5 | bunch | Fresh oregano ~0.5 bunch |
| 0.5 | pcs. | Baguette ~112.5 g |
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Intro
Lovely mild soup for those chilly evenings.
Directions
Finely chop the onion and sauté in butter in a large pan over low heat.
After a couple of minutes, add the finely sliced leek and finely chopped garlic - sauté for approx. 6-8 mins. until tender.
Peel and grate the carrot and potato - sauté with the leek, garlic and onion for a further 5 mins.
Add the stock and bring to boiling point.
Add the tomatoes and purée and season with salt and pepper to taste. Simmer for 15 mins.
Add the milk and heat through. Then put the soup in a blender or food processor and blend until smooth. You can also use a hand blender.
Return the soup to the cleaned pan and heat through gently. Sprinkle the soup with chopped oregano to taste.
Serve the tomato soup with crusty fresh wholegrain bread.
Tip
For people with milk allergies, soya or oat milk can be substituted for milk. Olive oil can be substituted for the butter.
Nutritional data
369 Kcal Per Serving
F: 11 g, P: 13 g, C: 58 g, DF: 6 g
738 Kcal (66 Kcal/100 g)
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