Quick tomato soup with rocket

By admin
13 February 2012

This soup takes only 15 minutes from the stove to the table.

Serves 6.

15 ml (1 T) butter

15 ml (1 T) olive oil

1 onion, chopped

4 carrots, grated

2 cans (410 g each) whole peeled tomatoes

1,75 litres (7 c) vegetable stock

2 bunches (about 60 g) rocket, chopped

juice of 1 lemon

salt and freshly ground black pepper to taste

Heat the butter and oil in a saucepan and fry the onion and carrots until tender.

Add the tomatoes and stock, bring to the boil and simmer for 10 minutes.

Add the rocket and remove from the heat.

Pulp the mixture (a hand-held blender works best) and season with the lemon juice, salt and pepper to taste.

Serve with fresh crusty bread.

Photo: Misha Miles

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