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Post by Willow on Nov 14, 2004 12:07:05 GMT 9.5
And speaking of soups……….
This one is a great “filler-upper” and in WW language is point free so those of us minding our weight can eat as much as we like. And what’s more it’s VERY easy to make.
Classic Vegetable Soup
Serves 2 -4
1 425g (15 oz) can of Tomatoes 2 chopped carrots 1 chopped onion 1 chopped zucchini (or squash) 1 vegetable stock cube 1 cup 250 mls (about 8.5 floz) water salt, pepper to taste
Place everything in the saucepan, cover and cook for 20 mins until soft. Puree half or all of the soup depending on the consistency you prefer. Return and heat through as required.
Or chill and serve cold.
Variations
I sauté the onion and carrot in water first and usually include some garlic. I often substitute the zucchini with celery.
For a Mexican feel add Tabasco Sauce and/or fresh chilli to taste. For a more Italian flavour add oregano and/or basil.
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