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Soup
has got to be my favourite type of food and
Thai
Shrimp Soup was the
first dish I ever made successfully. As
I gained confidence, I experimented with all
sorts of weird combinations and begged soup
recipes from friends, family, restaurants and
strangers in the street.
This vegetarian blend of tomato and carrot
works very well and is low in calories so you
can tuck in to your heart's content.
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Serves
6
4 oz peeled carrots
1 chopped onion, medium size
dash of lemon juice
1 garlic clove, finely chopped
2 tablespoons vegetable oil
1 lb tomatoes
pinch of grated nutmeg
1 oz tomato puree
1/2 pint single cream
1 tbsp parsley, chopped
- Add oil to a saucepan and heat gently,
add garlic, carrots and onion and cook on
a low/medium heat for ten minutes, until
they are softened but not brown.
- Add the vegetable stock and peeled chopped
tomatoes to the pan, stirring gently.
- Season with salt, pepper and nutmeg.
- Stir in the tomato puree.
- Bring the liquid to the boil then reduce
heat and simmer for 25-30 minutes.
- Remove from heat and allow the soup to
cool a little before transferring to a food
blender.
- Blend to a smooth, creamy texture, then
return the soup to the pan.
- Add cream and pasrley and heat without
boiling.
- Serve immediately with a sprig of parsley
to garnish.
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