Warming Tomato Soup

Preparation time: 10 minutes
Cooking time: 45 minutes

Serves: 6

Nutrition: Per serving
Energy
137 Kcals Fat
4.9g Saturates
0.6g Sugars
9.3g Salt
0.2g

(without accompaniments)

Come home to a heart-warming bowlful of this filling, low-fat soup straight from the Mediterranean.

2 tablespoons Sunflower or Olive oil

700g ripe Cherry Tomatoes, halved

1 Fennel bulb, thinly sliced

1 Onion, chopped

2 Garlic Cloves, crushed

2 teaspoons Sugar

2 small Potatoes – roughly diced

2 tablespoons White Wine Vinegar (30ml)

2 tablespoons Tomato Puree

2 tablespoons Sun Dried Tomatoes

1 litre Water

Black pepper

60 ml Low Fat Greek Yogurt

A few fresh chives

Cook the onion, garlic, potato and about 1/2 the fennel in the oil (without colouring) for about 5 minutes, or until softened.

Stir in the sugar and wine vinegar and continue to cook for a further 3-4 minutes.

Add the tomatoes, tomato puree, sun-dried tomatoes and cook for a further 5 minutes.

Add the water, bring to boiling point, then turn the heat low and simmer for 15-20 minutes.

Blend the soup using a stick blender.

Add the remaining thinly sliced fennel and cook for 10 minutes.

Serve with crusty bread, a swirl of low-fat Greek yoghurt and a few snipped chives.