Tomato Soup

Serves 8


1 tsp olive oil

4 leeks, finely sliced

200g cabbage, shredded

2 x 400g tins of whole peeled tomatoes

2 garlic cloves, crushed

1 tbsp finely chopped fresh herbs

1.5 litres vegetable stock

1 tsp sugar or stevia

Freshly ground black pepper

Creme fraiche, to serve (optional)

How to prepare:

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the leeks and fry gently for 3-5 minutes.
  3. Add the cabbage, tomatoes, garlic, herbs and stock and bring to the boil.
  4. Reduce the heat and simmer for 20 minutes
  5. When the vegetables have cooked through, puree with a hand blender until smooth.
  6. Stir in the sugar and season with black pepper.
  7. Serve with teaspoon of creme fraiche optional

Approximately 97 kcal, 6.4kg fibre and 5.1g protein per serving


Calories per serving