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What do you need: (This is enough for 6 cups of soup and 2 points per cup)

1000 ml sieved tomatoes (2 packs)
800 grams of chicken fillet (For cooking and fluffing)
1 large or two small onion (chopped)
3 cloves of garlic (crushed and chopped)
3 tablespoons sweet soy sauce (sweet)
1 tablespoon of soy sauce
2 tablespoons of ginger syrup
5 tablespoons Greensweet Stevia Brown
2 tablespoons of apple vinegar
1 teaspoon ground lemongrass (sereh)
1 tablespoon of sambal badjak
2 tablespoons cornstarch (dissolved in a little cold water)
3 spring onions (cut into rings)
100 grams of bean sprouts (washed)
2 chicken stock cubes (crumbled)

This is how you make it:

Put the chicken fillet in a pan of water with fresh pepper and salt and bring to the boil. When it is boiling, let it simmer for 8 minutes by cooking with a lid on the pan. Drain, allow to cool and fluff the chicken apart.
Mix the sweet soy sauce, soy sauce, ginger syrup, apple cider vinegar, sambal, lemongrass and Greensweet Brown in a small dish so that it is ready.
Put the onion, garlic and crumbled chicken stock cubes in 1 liter of water and bring to the boil.
Add the sifted tomatoes and the mixture of the soy sauce, stir together and bring to the boil. Then add the cornstarch paste, stir well together ..
Add the chilled chicken and bring to the boil.
Allow it to simmer for a minute or 10, but keep stirring.
Finish the soup with some spring onion rings and bean sprouts.
You can also add omelette strips if you want.

For two persons:

Break four eggs, add two tablespoons of low-fat coffee milk and some pepper, salt and dried parsley. Mix together with the whisk.
Fry the omelette in two teaspoons of Becel light on low heat with lid on the pan. Cut into strips and put in the soup.
For the egg, there is 1 point per person. Then it is 3 points per cup of soup.

Enjoy your meal !

Source and photos: Sandra Kemna