| 45 |
| Serves: people |
This deliciously healthy tomato soup is packed with antioxidant micronutrients and vitamins C, A and K. Make a big batch, it will keeps in the fridge for up to 3 days.
INSTRUCTIONS
- TURN THE OVEN ON TO 200˚C/180˚C fan/Gas 6
- Wash the tomatoes. Peel and slice the sweet potato. Put them both into a roasting tin and drizzle with 1 tablespoon of olive oil. Sprinkle over a generous pinch of salt .
- Roast in the oven for 25 minutes.
- Meanwhile, peel and slice the shallot or onion. Wash the basil.
- Boil a kettle and make up the stock according to the packet instructions.
- 5 minutes before the tomatoes are ready, warm 1 tablespoon of olive oil in a large saucepan. Add the onion and basil and cook gently for about 5 minutes or until the onion becomes translucent.
- Add the roasted vegetables and the hot stock to the saucepan and stir well. Turn the heat down and simmer for 10 minutes.
- Blend the soup. Taste and add salt and black pepper if required.
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