4 medium carrots
1 medium potato
1 medium onion
1/2 vegetable stock cube with 750 ml boiled water
pinch of basil and parsley
1 tablespoon tomato puree
Cut all vegetables finely and put into medium sized saucepan. Add stock cube and water, along with herbs and tomato puree. If you think there is not enough water, add some more to cover vegetables. Bring to the boil and simmer on medium heat for 20 minutes or until all the vegetables are tender and soft. Put into a blender until all lumps are gone or to your preference and season with salt and pepper if you wish.
Very low in fat and salt. Good source of carbohydrate, B-carotene and Vitamin C.