Tomato & carrot soup







Cook Time

30-40 Min


  • 400g/14oz canned chopped tomatoes
  • 2 large carrots, grated
  • 1 small onion, finely chopped
  • 300ml/10fl oz vegetable stock (made with 1 stock cube)
  • 1 teaspoon dried oregano
  • pinch of grated nutmeg
  • pinch of salt
  • 1 bay leaf
  • 1 tablespoon chopped fresh flat-leaf parsley

Steps to follow:

  • Put all the ingredients except the parsley in a heavy saucepan and bring to the boil, stirring. Reduce the heat, part-cover, and simmer for 30 minutes.

  • Discard the bay leaf, ladle the soup into bowls, and serve hot, garnished with the parsley

Points to remember:

  • Prioritize cleanliness: Wash hands and clean utensils, boards, and surfaces.
  • Use fresh, high-quality ingredients for better flavor and nutrition.
  • Practice safe food handling to avoid cross-contamination.
  • Be cautious with knives, keep them sharp, and use proper cutting techniques.
  • Be aware of the stovetop, turn handles inward, and use long utensils.
  • Blow on hot liquids when tasting.
  • Follow the recipe instructions for a well-balanced soup.
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