The season’s are changing and the temperature is dropping so it’s time to make soup.
This soup is inspired by my Italian heritage.
- 2 tins of tomatoes
- 1 potato
- 6 Kalamata olives with pits removed
- 500ml vegetable stock
- 2 shakes of dried basil
- 1 clove of garlic
- Lite salt and pepper
Cut the potato into small pieces and place the ingredients into a soup maker or non-stick pot.
Cook for 30 minutes (chunky setting on soup maker or high until it boils on the stove top then turn down to simmer)
Select the blend setting on your soup maker or use a stick blender in your pot.
Serve with healthy graining toast topped with hummus.
Great to freeze for mid week easy lunch or dinner.