Tomato and Carrot Soup

(SERVES 4)

• 400g/1 4 oz/1 large can chopped tomatoes
• 2 large carrots, grated
• 1 small onion, finely chopped
• 300 ml ½ pt ¼ cups chicken or vegetable stock, made with 1 stock cube.
• 5 ml/1 tsp dried oregano
• A pinch of grated nutmeg
• A pinch each of salt and freshly ground black pepper
• 1 bay leaf
• A small pinch of artificial sweetener granules
• 15 ml/1 tbsp chopped parsley

Put all the ingredients except the parsley in a saucepan and bring to the boil, stirring.
Reduce the heat, part-cover and simmer for 30 minutes. Discard the bay leaf, ladle into bowls and serve garnished with parsley.