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Cancer and Healthy Eating's Blog
by Cancer and Healthy Eating
Recipes and nutrition tips
Tomato and Carrot Soup
We made this soup today at Maggie's Glasgow - a terrific winter warmer! It's very quick, easy and cheap to make and can be frozen. It's full of antioxidants - beta-carotene from the carrots and vitamin C and lycopene from the tomatoes.
Ingredients:
1 punnet cherry tomatoes (chopped into halves)
4 large carrots (halved, not chopped)*
1 large onion (chopped)
Olive oil
2 pints vegetable stock
Method:
1. Lightly fry the chopped onion in a little olive oil
2. Add the cherry tomatoes and carrots
3. Add the stock and bring to the boil. Then simmer for about 30 minutes.
4. Blend and season to taste.
Serve hot with crusty bread. Serves 4.
*Don't chop the carrots up, leave them whole, or halved if carrots are big, as when cooking this helps increase the falcarinol content in the carrots. Falcarinol is an anti-cancer compound and a recent study has shown that blending carrots increases the falcarinol content by 90%.
Enjoy!!