Tomato and vegetable soup

4 cups beef stock

1 potato, peeled and diced

1 carrot, chopped

1 onion, chopped

1 small bunch celery leaves

200g canned tomatoes, chopped

1 tspn chopped fresh basil leaves

1 clove garlic, chopped

1 tspn tomato paste

Parlsey to garnish

Parmesan to garnish

Put all the vegetables and herbs into a food processor and finely chop. Bring the beef stock to the boil, then add the vegetables and tomato paste. Simmer for 20 minutes, stirring occasionally, or pressure cook for 5 minutes. Serve sprinkled with chopped parsley and grated parmesan cheese. Add salt and pepper to taste.



Posted in: All Recipes

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