Speedy tomato soup.Smith&GilmourSpeedy tomato soup
An instant lunch or supper,with beans to make it more filling.
INGREDIENTS
- 1 × 400g can chopped tomatoes
- ½ × 400g can cannellini beans,drained
- 2 spring onions,trimmed and roughly chopped
- 30g full-fat live Greek yoghurt
- 6 large basil leaves,plus extra to serve (optional)
- 1 tbsp olive oil
- 1 tbsp tomato paste
METHOD
- Place all the ingredients in a blender,season with sea salt and lots of ground black pepper and blitz until smooth.
- Transfer to a non-stick saucepan,stir in enough water to reach your preferred consistency and heat through gently.
- Season to taste and pour into bowls or mugs to serve with basil leaves to garnish,if you like.
Tip:Serve with a slice of wholegrain or seeded sourdough bread. Add a tablespoon of cooked diced bacon or chorizo to the soup for added flavour and protein,and a liberal drizzle of olive oil.
Photo:This is an edited extract fromThe Ultimate Fast 800 Recipe Book by Dr Clare Bailey and Justine Pattison,foreword by Dr Michael Mosley,published by Simon and Schuster,RRP $49.99.Buy now