Green Bean Soup
The rich colour comes from the ripe tomatoes I used
Makes enough for: 4 people
Ingredients
- 15 mls olive oil
- 1 onion, peeled and finely diced
- 1 clove garlic, crushed
- 3 large tomatoes, trimmed and diced
- 1 large carrot, grated
- 1 l chicken stock
- 1 pinch fructose
- 500 g green beans, trimmed and cut into bite size pieces
- 15 mls dried basil
- salt and freshly ground black pepper to season
Method
- Heat the olive oil in a large pot over a medium temperature
- Add the onions and sauté until soft
- Add the garlic and cook for a minute before adding the tomatoes and carrot
- Allow to sweat before adding the stock and fructose
- Increase the temperature and bring to a boil
- Once boiling reduce the temperature, cover and simmer for 20 minutes
- Blend the soup using a stick blender until smooth
- Add the beans, basil and seasoning and simmer uncovered for 10 minutes
- Adjust the seasoning and serve