Dinner/ Lunch/ Soups

TOMATO, BASIL AND KALAMTA OLIVE SOUP

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.

Print Recipe
Serves: 4 Cooking Time: 30M

Ingredients

  • 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

Instructions

1

Cut the potato into small pieces and place the ingredients into a soup maker or non-stick pot.

2

Cook for 30 minutes (chunky setting on soup maker or high until it boils on the stove top then turn down to simmer)

3

Select the blend setting on your soup maker or use a stick blender in your pot.

4

Serve with healthy graining toast topped with hummus.

Notes

Great to freeze for mid week easy lunch or dinner.

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  • Genevieve
    April 4, 2017 at 8:24 pm

    My tomato soup is almost the same, except I add a chopped carrot, have no garlic and never thought of adding olives. Currently making your version. But, you forgot the nooch that must be poured liberally on the soup when serving! 🙂

    • PlantHealthMan
      April 4, 2017 at 8:33 pm

      I don’t use a lot of nooch so didn’t really think of that Genevive. I’ll have to try with that and carrot next time. You’ve got to try toast with hummus for dipping. It is a perfection combination with this soup.

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