Courgette and tomato soup

I got this recipe from Lindsay Bareham’s book, ‘A Celebration of Soup‘ – which is a classic.

INGREDIENTS:

  • 3 tbsp olive oil
  • 2 onions, sliced
  • 225g courgettes, diced
  • 450g tomatoes, peeled and chopped
  • 2 small potatoes, peeled, diced and rinsed
  • 1.1L boiling water
  • 100g broad beans
  • 40g pasta (small pasta, broken pasta)
  • salt and pepper
  • 3 cloves of garlic
  • basil leaves
  • 2 egg yolks
  • 2 tbsp grated parmesan
  • 1 tbsp chopped flat-leaved parsley

METHOD:

  • Heat the olive oil and gently cook the sliced onions, so that they get very soft, 10 to 15 minutes.
  • Add the diced courgettes, and cook gently for another 10 minutes.
  • Meanwhile, peel and chop all but 2 of the tomatoes, and soften with the other ingredients in the pot.
  • Once the tomatoes have cooked in, add the diced potato and hot water, and bring to the boil. Simmer for 10 minutes.
  • Add the beans and the pasta, and the seasoning.
  • While all of this is going on, grill the reserved tomatoes, skin them and remove the seeds.
  • In a mortar, pulverise the garlic, adding the tomatoes, basil and then the egg yolks, to make a smooth paste like mayonnaise.
  • When the pasta is cooked, take a ladleful of soup, and beat it into the egg mixture, then pour this back into the soup pan, stirring all the time.
  • Just before serving, stir in the parmesan, and garnish with chopped parsley.

Broccoli and cheese soup

Still in catch-up mode – 10 years of recipes to put back onto the site. This is an oldie and a goodie. It can be made using cooked brussel sprouts as well. The cheese thickens the soup and makes it so smooth.

INGREDIENTS:

  • 25g butter
  • 1 onion, chopped
  • Sprig of tarragon, chopped
  • 2 large potatoes, peeled and grated
  • Salt and pepper
  • 1.75 litres of stock
  • 700g broccoli, cooked
  • 175g grated cheese, cheddar or similar
  • 1 tbsp chopped parsley (could substitute chive flowers, or other herb garnish)

METHOD:

  • Melt the butter and fry the onion until soft, 5 minutes at least
  • Add the tarragon, potatoes, salt and pepper, mix and add enough stock to cover the ingredients.
  • Bring to the boil and then simmer for 10 minutes.
  • Add the cooked broccoli and the rest of the stock. Bring the soup back to the boil, and then use a soup blender to liquidise, until it is completely smooth.
  • Stir in the grated cheese and herbs, and heat through without boiling, before serving.

Tomato and sweet potato soup

First recipe of the new site.

I had a lonely sweet potato and I made this soup. It was lovely and creamy, and I think it could be adapted to include a variety of versions.

INGREDIENTS:

  • 1 Sweet potato
  • vegetable oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stick of celery, chopped
  • 1 can of chopped tomato
  • 900ml stock
  • salt and pepper
  • Tabasco sauce (optional)

METHOD:

  • Peel and chop the sweet potato boil for around 20 minutes until soft.
  • In the meantime, fry the chopped onion, carrot and celery in the vegetable oil over a low heat for around 10 minutes, until softened
  • Add the chopped tomato to the chopped onion mixture, and continue to cook for a further five minutes
  • Add the stock and the cooked potato, and blend with a soup wand, until smooth and creamy.
  • Season with salt, pepper, tabasco before serving.

VARIATIONS:

  • Non-vegan? Use a beef stock
  • Try adding peppers to the mix at the start
  • Consider serving a spicy version of the soup with sour cream