Tomato soup with RYVITA® Crispbread croutons

There’s nothing like a hearty homemade soup on a chilly day, and RYVITA® Pumpkin Seed & Oats Crispbread add the finishing touch.

 

Ingredients

Serves 2

• 2 tbsp olive oil
• 900g assorted tomatoes, diced
• 3 cloves of garlic, finely chopped
• 1 medium onion, chopped
• 1 medium potato, diced
• 1 stick celery, chopped
• 1 vegetable stock cube
• 400ml water
• 2 tbsp fresh basil, finely chopped
• 1 bay leaf
• 1 tsp brown sugar
• Salt and freshly ground pepper
• 2 RYVITA® Pumpkin Seed & Oats Crispbread per serving

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Method

• Heat the oil in a large pot.
• Sauté onion, garlic and bay leaf on a medium heat until the onions are soft and translucent.
• Meanwhile boil the potato for 5 minutes in 400ml of water. Do not drain the water.
• Add the diced potato, tomatoes and celery to the oil and cook on a medium heat for 10 minutes.
• Dissolve the stock cube into the potato water and stir in along with the sugar.
• Bring to the boil, then simmer for 5 minutes.
• Remove the bay leaf before blending soup until your desired consistency is reached.
• Stir in basil and add salt and pepper to taste.
• Serve and top with roughly broken up RYVITA® Crispbread croutons.

Contains

Comments

From brenda, 26th April 2010.

"i have never tried ryvit but am going to try now i have seen the recipts."

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