Photo: Cala
Estimated Nutrition (whole recipe, rough)
276
Calories
4g
Protein
14g
Fat
37g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Preparation time less than 30 mins
- Cooking time 10 to 30 mins
- Ingredients
- 2 onions, peeled and chopped
- 1 carrot, peeled and diced finely
- 1 clove garlic, peeled and crushed
- 1 stick celery, finely chopped
- 2 tbsp olive oil
- 450g/1lb fresh ripe tomatoes, halved
- 1 litre/1þ pints vegetable stock
- 1 tsp sugar
- salt and freshly ground black pepper
- handful fresh basil, shredded (optional)
- Method
- 1. Heat the oil in a large saucepan and add the onions, carrot and celery and garlic. Cover and cook gently for 10 minutes until soft.
- 2. Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes.
- 3. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in at the end.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes