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| Fresh Tomato and Vegetable Soup |
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Ingredients: - 2 tablespoons olive oil
- 2 onions, skinned and chopped
- 2 cloves garlic, skinned and chopped
- 2 sticks celery, trimmed and sliced
- 1 red pepper, cored, deseeded and quartered
- 900g vine-ripened tomatoes
- 900ml chicken or vegetable stock
- 2 tablespoons tomato paste
- 1.25ml dried oregano
- 1 teaspoon sugar
- Salt and freshly ground black pepper
- A few basil leaves, shredded for serving
Method: - Heat the oil in a large saucepan, add the onion and garlic and cook for about 10 minutes to soften.
- Add the celery and cook for a further 5 minutes.
- Meanwhile skin the pepper by placing the pieces under a hot grill, skin side up. Grill until charred. Leave to cool then peel away the skin. Finely chop the flesh.
- Skin the tomatoes by placing in a bowl of boiling water for one minute. Remove from the water and rub away the skins. Roughly chop the flesh.
- Add the tomatoes and red pepper pieces to the onion. Stir in the stock, tomato paste, oregano and the sugar.
- Bring to the boil. Cover and simmer for about 30 minutes or until the vegetables are tender. Season to taste.
- Pour the soup into warm serving bowls and scatter with the shredded basil leaves.
- Delicious served with fresh crusty bread.
Serves 4-6 |
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