100g buckwheat noodles or portion of pasta of your choice
½ teaspoon salt
water
mixed steamed vegetables – e.g. broccoli, carrots, beans, courgette
fresh herbs for garnish
lemon wedge
nutritional yeast (optional)
Method
Put about 30 ml of the stock in a large pan and heat. Add the onion, celery & carrot. Cook until softened – adding more stock to stop anything burning. Once softened add the tomato purée & stir. Then add the fresh tomatoes, bay leaves and remaining stock. Bring to boil. Then cover and reduce heat to a simmer for about 20 minutes. Remove bay leaves. Blend all or half or leave unblended.
Once cool you can freeze in portion sized containers or freezer bags.
To serve add a swirl of low-fat quark or yoghurt & freshly ground black pepper.
