My 11yo made this soup as a practise session before her Food Technology class this week. She devised and tested the recipe herself. It was delicious! I'll get her to cook a double batch next time and we'll save it in portions for lunches during the week. 11yo also took photos of her finished meal, I might have some food blogger competition from her soon.
Tomato and Basil Soup
1 Tblsp oil - 3p
1 onion, finely diced - 7p
2 cloves garlic, finely diced - 2p
400g tin chopped tomatoes - 40p
500ml vegetable stock - 3p
1 large carrot, peeled and grated - 4p
3 Tblsp chopped fresh basil - free (growing in our garden)
Put a little oil into a large saucepan. Cook onion over a medium heat for 5 minutes. Add the garlic, tomatoes, stock and carrot. Bring to the boil. Simmer, covered, for 20 minutes. Add two tablespoons of the basil then cook for a further 5 minutes. Using a blender, blend soup until smooth. Pour into 4 bowls and serve topped with left over fresh basil. Total cost of soup was 59p.
I've entered this soup into the Credit Crunch Munch blog challenge, created by Helen and Camilla, hosted this month by My Little Italian Kitchen. It was a frugal but delicious lunch, especially because we used homemade bread and reduced for quick sale cheese.
I am also entering this soup into Extra Veg, the blogging challenge created by Helen and I, hosted this month by Fuss Free Living.
I'm also entering this soup into No Croutons Required, created by Jac, hosted this month by Lisa's Kitchen.
I've entered this soup into Family Foodies, created by Eat Your Veg and Bangers & Mash, hosted by Eat Your Veg this month. The theme is Vegetarian.