Polish Tomato Soup Recipe

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Using water reduces sodium content while chicken broth adds flavor

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro provides a fresh flavor while green onions are more economical

Wash all the vegetables. Peel the carrot and parsnip and dice along with the celery.

Place the diced vegetables in a saucepan, add the oil and sauté until soft (approximately 15 to 20 minutes).

Wash the tomatoes and chop. Add to the other vegetables and cook for 5 minutes.

Add the stock and tomato purée and mix well.

Bring to the boil, reduce heat and simmer for 20 minutes.

Add the cornflour to a mug, add the milk and stir with a spoon until smooth. Once smooth add to the cooked vegetables and bring back to the boil, stirring continuously.

Season with black pepper and the dried mixed herbs.

Remove from the heat and sprinkle with the parsley or dill. Serve immediately with dark rye bread.

Cooking Techniques

Spice Level:

Dietary

Allergens