serves 4
ingredients
400g/14oz canned chopped
tomatoes
2 large carrots, grated
1 small onion, finely chopped
300ml/10fl oz vegetable stock
(made with 1 stock cube)
1 teaspoon dried oregano
pinch of grated nutmeg
pinch of salt
1 bay leaf
1 tablespoon chopped fresh
flat-leaf parsley
• Put all the ingredients except the
parsley in a heavy saucepan and
bring to the boil, stirring. Reduce
the heat, part-cover and simmer for
30 minutes.
• Discard the bay leaf, ladle the
soup into bowls and serve hot,
garnished with the parsley.
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