Tomatoes and basil make a perfect combination. Tomatoes are packed with lycopene - a powerful antioxidant that becomes more abundant when the tomatoes are cooked. Basil also has strong antioxidant as well as ant-bacterial properties, and provides a wonderfully fragrant contrast to the sweetness of the tomatoes.

This soup makes a delicious, nutrient-rich broth that is easy to make and brimming with goodness.

Ingredients

• 1 tbsp butter
• 1 onion, chopped
• 350 g potatoes, peeled and diced
• 450g tomatoes, skinned and sliced
• 900 ml water
• 1 tsp vegetable bouillon powder
• Salt and pepper
• Basil springs

Preparation

• Heat the butter in a large saucepan. Add the chopped onion, cover and cook gently for five minutes until soft.

• Add the potatoes, cover again, and cook gently for a few minutes.

• Add the tomatoes and cook for about five minutes, stirring from time to time. Do not allow the vegetables to brown.

• Add the water and the bouillon powder, cover again and simmer for about 15 minutes, or until the potatoes are tender.

• Liquidize or blend the soup. Reheat the soup gently and season with salt and pepper.

• Serve the soup garnished with basil sprigs.