PER SERVING
SERVES 4
98 CALORIES
1.1G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 20 MINUTES
1 × 400g can chopped tomatoes
225g tomato passata
1–2 teaspoons vegetable stock powder
1 red onion, finely chopped
4 carrots, chopped
2 courgettes, diced
115g new potatoes, diced
300ml boiling water, from a kettle
115g baby corn, chopped
50g mangetout, chopped
1 tablespoon chopped fresh basil
1 Place the canned tomatoes, tomato passata and stock powder in a large saucepan.
2 Add the chopped onion, carrots, diced courgette and potatoes. Pour in the boiling water and simmer gently for 15 minutes.
3 Add the baby corn and mangetout and continue cooking for 5 minutes.
4 Stir in the basil and serve immediately.
TIP Cut some wholemeal tortillas into wedges and bake in a moderate oven for 10–15 minutes until crisp to serve with this soup
