Tomato Soup

I’ve been listing on the couch for over a week due to a bad throat and, being unable to swallow, have eaten a lot of soup these last few days. Yesterday it was one of my all time favourites, tomato.

So here today for your eating pleasure is the recipe.

Ingredients:

  • 6 plum tomatoes, quartered
  • 1 large red pepper, deseeded and quartered
  • 1 red onion, quartered
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 3 cloves minced garlic
  • 2 tbsp balsamic vinegar (or Worcestershire sauce)
  • 2 bay leaves
  • 1 tsp oregano
  • 2 cups stock (veg or chicken)
  • 1 tsp white sugar
  • freshly ground black pepper to taste

Method:

  1. Pre heat oven to 400, gas mark 6. Arrange the veg on a non-stick baking sheet, sprinkle minced garlic and balsamic vinegar over the chopped veg.
  2. Cook the veg in the oven for 30-35 minutes till slightly charred.
  3. In a large pan, heat the oil and tomato paste over a medium heat for 3-4 minutes, add oregano and roasted veg, stock, bay leaves, sugar and pepper, and bring to a boil. Cover and reduce to a simmer for 35-40 minutes.
  4. Let stand for 3-4 minutes, remove bay leaves before blending with a hand-blender till smooth.
  5. Serve with warm bread.

Serves: 4

Leek & Potato Soup

Another one of those one-pan, easy to make soups, that is both tasty and satisfying.

Ingredients:

  • 1 large leek, sliced
  • 1 large onion, diced
  • 1 tbsp crushed garlic (3 cloves)
  • 2 tbsp oil
  • 2 medium potatoes, diced
  • 2 cups of chicken stock
  • 2 bay leaves
  • Fresh ground pepper to taste

Method:

  1. Heat oil in large sauce pan over a med-high heat, add onion and sauté for 3-4 minutes, till translucent.
  2. Add garlic and cook through for a further 1 min.
  3. Add diced potatoes, leek, and heat through for about 1 min more stirring regularly.
  4. Add stock, bay leaves, and pepper.
  5. Bring to a boil, cover and then simmer on low for 35 minutes.
  6. Let stand for 5-6 minute, remove bay leaves, then blend smooth.
  7. For a richer, creamier taste, you can add creme fresh, cream, or ricotta cheese.

Serves: 2 – 3