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Roasted Tomato Soup Recipe
Serves 4 to 6
Per Serving: 214 Calories; 14g Fat (56% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 554mg Sodium
Ingredients: 1 vegetable stock cube or liquid stock, well seasoned
1 clove garlic (optional), chopped
1 large potato, coarsely chopped
1 large onion, coarsely chopped
1 tbsp olive oil
2 roasted tomatoes
Pepper to taste
Sour cream or yoghurt (optional)
Parsley (optional), chopped
Instructions: 1. Saute onion in olive oil.
2. Add potato and cover with stock.
3. Cook until potatoes are soft.
4. Add roasted tomatoes and bring back to a boil.
5. Blend or process.
6. Serve with sour cream or yoghurt and parsley if desired.
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