Starters & Light meals
Cottage cheese tomato soup
3 to 4
Easy
1 hour
1 hour
The clever addition of an unexpected ingredient gives Sam Woulidge a pot of protein-rich tomato soup that she can finally obsess over for the first time in her life. Spoiler alert: the ingredient is cottage cheese.
Ingredients
Method
- 2 red onions, finely chopped
- 4 T olive oil
- 6 large cloves garlic, finely chopped
- 1 x 70 g can tomato paste
- 1 x 800 g can whole peeled tomatoes in tomato juice
- 3 cups vegetable stock
- 1 t dried oregano
- 1 t salt
- 1 t pepper (less if you prefer)
- ¾ cup fresh basil, roughly chopped
- 1 x 250 g tub smooth plain low-fat cottage cheese
Method
Ingredients
1. Soften the onions in the olive oil over a medium heat for about 10 minutes.
2. Add the garlic and simmer for a further 5 minutes. You may wish to add another small drizzle of olive oil if necessary.
3. Add the tomato paste, tomatoes, stock, oregano, salt, pepper and basil and simmer for 45 minutes. Allow to cool.
4. Once cooled, blend until smooth using a hand-held blender, then add the cottage cheese and blend again.
Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Raymand Buitendag
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