Soup

Tomato and Rosemary Soup is for Soup.

Tomato and Rosemary Soup takes 20 minutes to prepare.

Tomato and Rosemary Soup takes 30 minutes to cook.

Tomato and Rosemary Soup makes 3 servings.

The ingredients for Tomato and Rosemary Soup are:

1 medium onion, diced
2 stalks celery, sliced
1 carrot, diced
1 large garlic clove, crushed
1 400g can plum tomatoes
1 sprig fresh rosemary
Juice 1/2 lemon
1 litre vegetable stock
50g shredded spinach
1 medium head pak choi, shredded

Here is how you make Tomato and Rosemary Soup:

Heat two tablespoons of olive oil in a large saucepan. Add the onion, celery, carrot and garlic and cook gently over a low heat until the vegetables begin to soften. Stir in the tomatoes and add the rosemary and lemon juice. Simmer for 5 minutes or so until the vegetables are cooked but not soggy.Stir in the spinach and pak choi and cook for 2 or 3 minutes more until the wilt. Remove the rosemary and season with freshly ground black pepper. Divid the soup into three indivudual portions and store in the fridge.Serving Size: 3Number of Servings: 3Recipe submitted by SparkPeople user CLEAR-HEAD.

The nutritional information for Tomato and Rosemary Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 125.6

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 245.9 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 6.4 g
• Protein: 7.2 g