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Add a photoServings: 6
Ingredients
- 1 kg Potatoes, peeled (2lb)
- 1 lt Water or possibly chicken or possibly vegetable stock, (1 3/4 pints)
- 500 gm Ripe tomatoes, minced (1lb)
- 1/2 lrg Or possibly 1 small onion, minced finely
- 1 x Carrot, minced finely
- 1 x Celery stick, minced finely A small handful of fresh parsley and, minced basil
- 5 Tbsp. Extra virgin extra virgin olive oil, (5 to 6) Salt and pepper Crusty bread, to serve
Directions
- Put the potatoes in a large saucepan with the water or possibly stock and a little salt. Bring to the boil and cook for 8 min, then add in the tomatoes, onion, carrot, celery and herbs. Reduce the heat, cover and simmer till the potatoes have turned to pulp.
- Remove the soup from the heat, leave to cold slightly, then push through a food mill or possibly sieve into a large bowl. Return the soup to the saucepan and add in salt and pepper to taste, then stir in the extra virgin olive oil and heat through briefly, without cooking the oil. Serve warm with plenty of crusty bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 6 servings | |
| Calories 218 | |
| Calories from Fat 102 | 47% |
| Total Fat 11.56g | 14% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 766mg | 22% |
| Total Carbs 26.83g | 7% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.95g | 3% |
| Protein 3.43g | 5% |
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