About this recipe:I started to make this soup when I was on a diet. It is healthy and filling, but has few calories and virtually no fat. There is no need to add salt either, as there will plenty in the stock.
2 vegetable stock cubes
1.2L (2 pt) boiling water
1 (400g) tin chopped tomatoes
1 medium to large potato
1 red pepper
1 large onion
6 button mushrooms
1 generous handful fresh green vegetables - broccoli, cabbage, leek or kale
parsley to garnish
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Method Prep:15min › Cook:30min › Ready in:45min
Dissolve the stock cubes in hot water (you can use less water for a thicker soup). Pour into a large saucepan and stir in the tinned tomatoes.
Peel and roughly chop all the vegetables into small pieces, and remove the seeds from the pepper.
Add all vegetables to the pan. Bring to the boil, then reduce the heat and simmer for 30 minutes. Turn off the heat and allow to cool a little.
Pour into an electric blender and blend for a few seconds to remove all chunks and lumps. This can be done in several small batches if necessary, or you can use a hand held blender if you have one.
Return to pan and reheat. Sprinkle with a little parsley (optional) and serve with fresh bread or toast.
Any leftovers will keep well in the fridge for a couple of days.