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Tomato And Noodle Soup

155 Calories per serving

ingredients

serves 1
1 teaspoon margarine
1/2 medium onion, chopped
8 oz (240 g) tomatoes, roughly chopped
1 small carrot, roughly chopped
1/4 pint (150 ml) weak stock
sprig of fresh basil
salt and pepper
1/2 oz (15g) vermicelli noodles

method

1. Melt the margarine in a saucepan, add the onion and stir-fry for 3 minutes.

2. Stir in the tomatoes, carrot, stock and basil. Bring to the boil, reduce the heat, cover and simmer for 20 minutes.

3. Transfer the tomato mixture to a blender and process until smooth, sieve the puree by pressing the liquid through a sieve with the back of a spoon to extract all the juices.

4. Reheat the soup, adjust the seasoning and add the noodles; cover and simmer for about 5 minutes until the noodles are cooked.

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