1 onion, chopped
1 T. olive oil
2 medium potatoes, peeled and diced
1 pound fresh tomatoes, peeled and sliced, or one 14-ounce can tomatoes
1 quart vegetable stock or water
1/4 t. salt or to taste
Sauté onion in large saucepan with oil. Add potatoes; cover, and cook on low heat for 5 minutes. Add tomatoes; cook for 4 to 5 minutes. Stir occasionally to prevent browning of the vegetables. Add vegetable stock or water; cover and simmer for 15 to 20 minutes or until the potatoes are tender. Puree soup in blender or food processor and add salt to taste. Reheat gently without boiling. Serve in bowls garnished with basil sprigs. Serves: 4.
Calories per serving: 123; protein: 2.6 grams; fat: 3.8 grams; beta-carotene: 1,285 IU.
Georgia E. Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.