Sunday evening is my time to prep for the week ahead. More often than not I find myself cooking separate adult and children’s meals, which is so time consuming. Tonight though I said I’d give some healthy tomato soup a try and when finished I modified two servings for Aidan and Sarah by adding mini pasta shells, peas and kidney beans. I must say it’s delicious in plain soup format and bulked up for the kids. Best of all it’s healthy for the week ahead.
Recipe as follows:
1.5kg of vine tomatoes
1 stick of celery
2 tbsp olive oil
2 tsp of tomato purée
a pinch of sugar (in this case I used xylitol)
2 bay leaves
2 pints of vegetable stock (made from salt free stock cubes)
- Cut each tomato into quarters. Chop the onion and carrot into small pieces. Chop the celery roughly the same size.
- Fry the veg over a low heat until soft (approximately ten minutes)
- Next add in the tomato purée and stir to coat the vegetables.
- Add the tomatoes and the pinch of sugar (xylitol) and some black pepper. Throw in two bay leaves and cover and simmer on a low heat for ten minutes.
- After ten minutes add the stock and bring to the boil and then simmer for 25 minutes.
- All that’s left to do is blend the ingredients in to a lovely soup for a tasty lunch.
- In a separate pot I cooked up a portion of baby pasta, frozen peas and kidney beans and added it to two portions for Aidan and Sarah. There’s loads of other things other than pasta, beans and peas that would work in this soup, such as chopped carrots, chick peas, noodles etc.
This soup is suitable for freezing
Let’s hope they like it!