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Ingredients (nutrition)
- 14 oz canned chopped tomatoes
- 2 grated large carrots
- 1 finely chopped small onion
- 10 fl oz vegetable stock
- pinch of grated nutmeg
- pinch of salt
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh flat leaf parsley
Cooking Instructions
- Put all the ingredients except parsley in a heavy saucepan and bring to boil with occasionally stirring.
- Reduce the heat, partly cover and simmer for 35 minutes.
- Remove the bay leaf.
- Place the soup into warm bowls and serve hot.
- Garnish with parsley on top of the soup.
Servings: 4
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