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Jamie's Quick and Easy Tomato Soup

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SERVES        6

     COOKS  45 MINUTE

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– Calories1226% – Fat5.2g7% – Saturates0.7g4% – Sugars15.9g18% – Salt0.9g15% – Protein3.6g7% – Carbs17.6g7% – Fibre5.2g-

NUTRITION PER SERVING 

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Ingredient

– 2 carrot – 2 sticks of celery – 2 medium onion – 2 cloves of garlic – olive oil – 2 organic reduced-salt chicken or vegetable stock cube – 2 x 400 g tins of quality plum tomatoe – 6 large ripe tomatoe – ½ a bunch of fresh basil (15g)

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Method

 Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.

1

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2

 Heat 2 tablespoons of oil  in a large pan over a  medium heat, add all the prepped ingredients,  then cook with lid ajar for  10 to 15 minutes, or until softened.

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3

 Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.

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4

 Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).

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5

 Give it a good stir and  bring to the boil, then  reduce to a simmer for  10 minutes with the lid  on. Meanwhile, pick  your basil leaves.

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6

 Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.

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7

 Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

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Tips 

It’s also great to use as a quick base sauce for dishes such as cannelloni or lasagne.

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