TOMATOES are a rich source of lycopene, which is an important antioxidant helping prevent a variety of diseases. Eat tomatoes with olive oil to increase the body’s ability to absorb lycopene.
1 tbsp olive oil * 1 onion, finely chopped * 1 celery, finely chopped * 1 leek, finely chopped * 1 carrot, finely chopped * 2 x 395g (14 oz) tinned tomatoes * 285ml (½ pint) vegetable stock * 200g (7oz) baked beans, small tin * 1 large pickled onion, chopped * freshly ground black pepper * fresh basil, chopped
Gently warm the oil in a non-stick saucepan over a medium heat. Add the onion, celery, leek and carrot, stir-frying for 2-3 minutes. Add the tomatoes and stock, bring to the boil and season with black pepper.
Reduce to a medium heat and cook for 10-12 minutes. Add the baked beans and pickled onion. Blend until smooth, warm through again then serve, garnishing with chopped basil.
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This recipe comes from the section FOOD AS MEDICINE, a selection of simple family meals, light lunches, desserts and smoothies for a healthy life.
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