Pea and Spinach Frittata
A frittata is an egg based Italian dish, similar to a robust omelette or a crustless qu…
Preparation Time
|
10mins
|
Cooking Time
|
35mins
|
Level
|
Medium
|
Serves
|
4
|
Free Food
|
FF
|
Spray oil
1 Large onion, diced
3 Garlic cloves, crushed
2 Carrots, diced
1 Litre hot vegetable stock
1kg Ripe Tomatoes, skinned and chopped
2 tbsp Tomato paste
Small bunch of basil, leaves only
1 tbsp Balsamic vinegar
Salt and freshly ground black pepper
4 tbsp 0% Greek Yoghurt
Sprigs of basil, to garnish
Lightly spray a large saucepan with oil and cook the onion, garlic, celery and carrots over a medium heat, stirring occasionally, for 6-8 minutes or until tender. Add the stock, tomatoes and tomato paste. Bring to the boil, then reduce the heat and simmer gently for 25 minutes. Blitz the soup and basil leaves in a blender or food processor until you have a smooth puree. Return to the pan and reheat gently. Stir in the balsamic vinegar and season to taste. Ladle into bowls and top with a swirl of yoghurt and a sprig of basil. Serve hot.
TIP: This soup will keep for 2 – 3 days in sealed container in the fridge and it also freezes well.
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