Making a quick soup in the morning is one of favourite things to do, time sometimes does not allow this.

My quickie on Wednesday morning turned out brilliantly. I went for some basic soup ingredients and cobbled together this soup on the fly. I had only about twenty minutes before Jane came down form her shower and we were off to work so I had to work fast, no reference works for me. I chopped and I poured and I squeezed the ingredients to get them all in the soup kettle and left it to cook on it own.

When we returned from work…..  Well it was delicious, I can tell you.

Serves: 4

Approximate Calories: 480 (120 –  calories per serving) 

Ingredients

• 1 tbsp of rapeseed oil (other types of oil will do)
• 2 cloves of garlic, crushed (to taste)
• 1 onion, finely chopped
• 1 medium potato, chopped
• 3 carrots, finely chopped
• 1 can of tinned tomatoes
• 1 plum tomato chopped
• 1 red or green chilli, chopped
• salt and pepper to taste
• 1 tbsp of Worcester sauce
• 2 tab tbsps of balsamic vinegar
• 2 stockpots (1 chicken and 1 vegetable)
• Add hot water to (level 1 or 2 in the soupmaker whichever suit you)

Method

• Put all ingredients in the soup maker and set to smooth.
• Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done until smooth.
• For a thinner soup add more water, for a thicker soup add less water.