2 lbs ripe, fresh tomatoes, skinned, deseeded and chopped
2 medium potatoes, peeled and chopped
½ tbsp sunflower oil
1 large red onion peeled and finely chopped
2 carrots, peeled and chopped
1 tbsp freshly chopped basil
1/2 pint / 300ml hot vegetable stock made with Marigold Swiss vegetable bouillon powder
Salt and freshly milled black pepper
1. Heat the oil in a large saucepan, then saute the onion, potatoes and carrot partially covered over a low heat for about 10 minutes.
2. Add the tomatoes and vegetable stock and bring to the boil, then season to
taste with salt and pepper. Cover and simmer on a low heat for 20 - 30 minutes.
3. Add the chopped basil and allow to cool slightly, then blend to a puree leaving a little texture.
5. Serve with toasted wholemeal pittas or warm wholemeal bread.
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