Calories per serving 85.
1 red onion, chopped finely
225 g (8 oz) carrots, diced
3 celery sticks, sliced thinly
175 g (6 oz) swede, chopped finely
1.2 litres (2 pints) vegetable stock
1 tablespoon tomato puree
400 g can of chopped tomatoes
salt and freshly ground black pepper
2 tablespoons chopped fresh mixed herbs, such as chives, parsley, basil and oregano, to serve
1. Place the onion, carrots, celery, swede, stock, tomato puree and chopped tomatoes in a large saucepan, and bring to the boil.
2. Reduce the heat and simmer gently for 25 minutes, until the vegetables are very tender
3. Season to taste and stir in the fresh herbs just before serving.
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