Spray the pot with olive oil. Add the onions, bay leaf and garlic cloves and cook over low heat for 5-10 minutes until softened. STEP 2. Stir in the salt, Cajun seasoning and sweetener. STEP 3. Add the carrot, sweet potatoes and tinned tomatoes. STEP 4. Pour in the vegetable stock and bring to the boil.. Spray deep saucepan with spray oil. Add the onion and fry for 5 mins to soften. Add the garlic and fry for a further 2 mins to infuse flavour. Add the carrot, crushed tomatoes, fresh grape tomatoes, stock, tomato paste, Italian herbs and sukrin:gold. Bring to a boil, reduce heat and simmer for 40 minutes.
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One tin of baked beans. One tin of carrots or 2 fresh carrots. Three pickled onions. One vegetable stock cube in 1/2 a pint of boiled water. Put your stock cube in the boiling water and dissolve. Once the stock is ready and (if using fresh carrots rather than tinned) the carrots prepared combine all of the ingredients together in a large pan.. Preheat your oven on Gas Mark 5 / 375F / 190c or 170 fan. Halve all of your tomatoes and place them on a large baking tray and sprinkle with salt, pepper, garlic, dried basil and olive oil. For unofficial Slimming World tomato soup: swap olive oil for a few sprays of Fry Light or other low calorie cooking oil spray.