Warming Tomato Soup

Come home to a heart-warming bowlful of this filling, low-fat soup straight from the Mediterranean.

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Step 1

Cook the onion, garlic, potato and about 1/2 the fennel in the oil (without colouring) for about 5 minutes, or until softened.

Step 2

Stir in the sugar and wine vinegar and continue to cook for a further 3-4 minutes.

Step 3

Add the tomatoes, tomato puree, sun-dried tomatoes and cook for a further 5 minutes.

Step 4

Add the water, bring to boiling point, then turn the heat low and simmer for 15-20 minutes.

Step 5

Blend the soup using a stick blender.

Step 6

Add the remaining thinly sliced fennel and cook for 10 minutes.

Step 7

Serve with crusty bread, a swirl of low-fat Greek yoghurt and a few snipped chives.

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