Ingredientes:
1 onion
1 carrot
1 celery stick
1 bay leaf
2 tablespoons MCT Oil
420g (14oz) tin of tomatoes
1 teaspoon sugar
½ teaspoon salt
1 tablespoon tomato puree
600mls (1 pint) vegetable stock, 2 stock cubes
Serves: 6
Note: The soup may be served with croutons, made by frying cubes of bread in MCT Oil until crisp and golden. Check with your Dietitian what bread you are allowed.
Method:
Slice the onion, carrot and celery and fry with the bay leaf in the oil for 5-6 minutes
Add the stock, cover and simmer for 40 minutes, until the vegetables are tender.
Remove the bay leaf, liquidise the soup and force through a sieve.
The consistency can be adjusted by the addition of more stock, if desired.
