5-veg creamy tomato soup with marmite and spinach pinwheels

Healthy tomato soup

  • Rating: 4 out of 5.6 ratings
    Rate
    loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 (or 4 adults and 4 children)

Enjoy this vegetable-packed tomato soup for a lovely light family meal, with leftovers for the next day. Serve with bread or our Cheese, Marmite & spinach pinwheels

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: Per serving (6)
HighlightNutrientUnit
kcal198
low infat10g
saturates5g
carbs20g
sugars14g
fibre5g
protein3g
salt0.2g
Advertisement

Ingredients

Method

  • STEP 1

    Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.

  • STEP 2

    Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.

Goes well with

Recipe from Good Food magazine, July 2020

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.6 ratings

Sponsored content