Basil and Tomato Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
4.1g
Energy (kJ)
854kJ
Energy (kcal)
205kcal
Carbohydrate incl. fibre (g)
17.0g
Carbohydrate excl. fibre (g)
12.8g
Sugar (g)
9.4g
Fibre (g)
4.3g
Fat (g)
14.6g
Saturated fat (g)
5.7g
Unsaturated fat (g)
6.2g
Monounsaturated fat (g)
5.0g
Polyunsaturated fat (g)
0.9g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
622mg
Salt (g)
1.55g
Vitamin A (IU)
6507IU
Vitamin C (mg)
31.6mg
Calcium (mg)
78mg
Iron (mg)
1.66mg
Potassium (mg)
766mg
Total
16.4g
3417kJ
821kcal
68.1g
51.0g
37.8g
17.1g
58.3g
22.9g
24.9g
20.1g
3.7g
0.0g
0mg
2490mg
6.22g
26026IU
126.2mg
314mg
6.62mg
3064mg
- 2 tablespoons olive oil
- 2 carrots peeled and chopped
- 2 celery sticks chopped
- 1 medium onion chopped
- 2 cloves garlic crushed
- 400 ml water
- 1 Knorr Vegetable Stock Pot
- 400 grams tinned plum tomatoes
- 3 large ripe tomatoes chopped
- 20 grams basil (save some leaves to garnish)
- freshly ground pepper
- 60 grams mascarpone (or a similar vegetarian alternative)
Vegetable Stock Pot
Vegetable dishes need not be bland. Melt in a vegetable Stock Pot to your dish and enjoy the full hearty flavours of a good home cooked meal. View details
- 1 Heat the oil in a large pan, add the carrots, celery, onion and garlic and cook on a low heat for 5 minutes or until the vegetables have started to soften.
- 2 Add the water, Knorr Vegetable Stock Pot, tinned and fresh tomatoes and simmer for 20 minutes.
- 3 Add the basil, taste, and add pepper if needed.
- 4 Blend until smooth, serve into bowls with a spoonful of mascarpone and some of the saved basil leaves.
