Tomato and cumin soup

Author: Jackie Charles

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

1 red onion, chopped
1 clove garlic, finely chopped
2 x 400g cans tomatoes
1 carrot, roughly chopped
3 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriandercilantroX
2 teaspoons reduced-salt vegetable stock powder
1 teaspoon turmeric
4 tablespoons low-fat plain yoghurt
crusty whole grain bread to serve

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Instructions

1 Gently fry the onion and garlic in a little oil until soft. Turn up the heat and add tomatoes, carrot, tomato paste, cumin, coriander, stock powder, turmeric and 800ml water to the pan. Bring to the boil, then reduce heat and simmer for 20 minutes.

2 Remove from the heat and purée using a wand blender. Serve each bowl with a tablespoon of yoghurt and crusty bread.

Nutrition Info (per serve)

Calories 258cal

Kilojoules 1080kJ

Protein 12g

Total fat 3g

–Saturated fat 1g

Carbohydrates 45g

–Sugars 14g

Dietary fibre 7g

Sodium 820mg

Calcium 165mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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