Tuesday, 30 April 2013

Red garden soup

I made this soup at the end of autumn with the last of the seasons tomatoes. Yesterday i was feeling a bit under the weather with a cold and thought it was the perfect time to pull a bowl of soup out of the freezer. It is such a delicious nourishing soup recipe, packed with veges and perfect for those cold, damp days, i thought it was about time i shared it with you all.

Red garden soup

So into a pot put 2T oil and heat. Throw in

2-3 sticks celery, chopped
2 carrots, chopped
2 onions, chopped
and 1 bay leaf

Saute for about 10mins

Then throw in your tomatoes. I chopped the bigger ones but left the little ones whole. I used about 1.5kg of tomatoes.

Pour over 3 cups of chicken stock.
Season with salt and pepper.
Simmer for about 30mins until all the veges are soft.
Remove the bay leaf.
Blend with an immersion blender.
If you like a smooth soup you can also push the soup through a sieve. This is good if the tomato skins are a little tough.

Serve with warm toast and butter, or you can add a dollop of unsweetened yoghurt and some fresh herbs like chopped parsley or coriander for something a little different.

Have a warm, happy day.

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