Tomato Soup With Olive & Caper Pistou

By Dimitra Stais

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Warm up this winter with this rich tomato soup.

All you have to do is throw all your ingredients of Tomato Soup With Olive & Caper Pistou

  1. 1 tablespoon olive oil
  2. 2 sebago (brushed) potatoes, peeled, cut into 1cm pieces
  3. 1 large brown onion, chopped
  4. 1 teaspoon ground cumin
  5. 1 400g can diced tomatoes
  6. 375ml Massel vegetable liquid stock
  7. 250ml (1 cup) water
  8. Salt & ground black pepper, to taste
  9. 85g (1/2 cup) stuffed green olives, finely chopped
  10. 2 tablespoons drained capers, finely chopped
  11. 1 garlic clove, crushed

The instruction how to make Tomato Soup With Olive & Caper Pistou

  1. Heat the oil in a medium saucepan over medium heat. Add the potatoes and onion, and cook, stirring occasionally, for 3 minutes or until the onion softens slightly. Add the cumin and cook, stirring, for 30 seconds or until aromatic.
  2. Increase heat to high and stir in the tomatoes, stock and water. Cover and bring to the boil. Reduce heat to medium and simmer, covered, stirring occasionally, for 10 minutes or until the potatoes are tender.
  3. Meanwhile, to make the olive & caper pistou, combine the olives, capers and garlic in a small bowl. Set aside.
  4. Taste and season the soup with salt and pepper. Divide among serving bowls and top with a spoonful of the olive & caper pistou.

Nutritions of Tomato Soup With Olive & Caper Pistou

fatContent: 169.69 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 15 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 4 grams protein

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