Tomato and Apple Soup Recipe: Low Fat, Low Sugar

To serve four

4 oz / 100g well chopped onions

2 tablespoons olive oil

6 oz / 150g chopped tomatoes

6 oz / 150g chopped apples

¼ pint / 140ml red wine

salt to taste

¼ tsp / 1g fresh ground black pepper

1 pint / 600ml chicken stock

• Cook the onions slowly in the oil for ten minutes.
• Add the rest of the ingredients except for the stock and simmer gently in the wine for 1 hour in a pan with a well fitting lid.
• Liquidise the contents of the pan and then add the stock and stir well while reheating.
• Garnish with thin sliced eating apple.