Fun fact, tomatoes are one of my favourite vegetables out there. The fact that people are still arguing if it’s a fruit or vegetable simply have to read a little into it. Let me bust a myth for you right here right now, it is classed as a VEGETABLE. Don’t listen to anyone who says otherwise.
Coming to winter now I wanted to do all my favourite soups to warm up the soul and nothing better to start off with the classic tomato and basil soup.
- 6 Medium tomatoes
- 1 vegetable stock cube
- 1 large red onion
- 3 cloves of garlic
- Handful of basil
- 600ml of water
- Rapeseed oil 1 table spoon
- Pinch of salt
- Pinch of pepper
- 1 Teaspoon of paprika
- Chop all ingredients into medium size chunks, doesn’t have to be neat.
2. Boil the kettle and measure 600ml of water and add the stock cube and stir.
3. Bring the oil to heat (not too high) and fry the onion, garlic, leeks and celery for 1 min
4. Add the tomatoes and stock to the pan and bring to the boil
5. Add the salt, pepper, paprika and oregano
6. Cook on the boil for 2 minutes and reduce to a medium to low heat and leave to cook for a further 20 minutes. Stirring every so often.
7. Add basil and stir, cook for a further 1 minute.
8. Remove off the heat.
9. If you have a hand blender, blend in the pot. If not leave to cool down for 10 minutes and blend in the blender.
- Low calorie dense meal
- Low in fat (especially saturated fat)
Things to add or serve with the food to increase its nutritional value:
- Add 25g of Quinoa, this will increase the protein.
- Serve with a slice of wholemeal bread to increase the fiber and carbohydrates, more energy to keep you warm and energies for longer.
- Red Lentils – A cheaper alternative to Quinoa for the protein and it is also higher in fiber.