Fruity Tomato Soup
Serves 6
Preparation time: 20 minutes
Cooking time: 20 minutes
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2 tablespoons vegetable oil
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1 onion, chopped
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2 celery sticks, chopped
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2 small carrots, chopped
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2 x 425 g (14 oz) cans chopped tomatoes
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300 ml (1/2 pint) vegetable stock or
water
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500 g (1 lb) frozen raspberries, thawed
and sieved
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2 tablespoons lemon juice
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2 tablespoons caster sugar (optional)
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salt and pepper
To Garnish:
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Heat the oil in a large saucepan. Fry the
onion, celery and carrots for 5 minutes until softened. Add the
tomatoes and vegetable stock or water and season with pepper. Bring to
the boil, then simmer for 15 minutes.
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Add the raspberry puree, lemon juice and
sugar, if using. Taste and adjust the seasoning if necessary. Turn the
mixture into a blender or food processor and process until smooth.
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To serve, heat the soup through, then
pour into warmed bowls and garnish each one with raspberries and a
spoonful of yogurt.
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