This super-colourful winter warmer will brighten up your day
(65 votes)
Cook: 40 Mins
Serves: 4
Price: 34p per serving
Nutritional Information
Each 377g serving contains
Energy
882kj
211kcal
882kj
211kcal
11%
Fat
10.2g
10.2g
Med
15%
15%
Saturates
3.4g
3.4g
Med
17%
17%
Sugars
12.1g
12.1g
High
13%
13%
Salt
1.13g
1.13g
Med
19%
19%
of your reference intake.
Typical energy values per 100g:
234kj/56kcal
Typical energy values per 100g:
234kj/56kcal
Ingredients
1 red onion (finely sliced)
2tbsp olive oil
450g carrots (finely sliced)
1 medium-sized potato (peeled and diced)
250ml passata
1 vegetable stock cube
1 bay leaf
1 level tsp sugar
100g reduced-fat crème fraîche
Chopped parsley
Croutons
Method
1
In a large pan, cook the onion in the oil over a low heat for 5 mins, until it starts to soften. Add the carrots and potato and stir to coat them in the oil.
2
Add the passata, stock cube, bay leaf, sugar and 700ml water. Bring to the boil, cover and simmer for 25 mins or until the veg is tender.
3
Discard the bay leaf and purée the soup with a handheld blender. Season to taste, then serve the soup in bowls with a swirl of crème fraîche, topped with parsley and croutons, if using.