Tomatoes Soup

Tomatoes Soup

Ingredients:

2 onions, peeled and chopped

1 carrot, peeled and diced finely

1 clove garlic, peeled and crushed

1 stick celery, finely chopped

2 tbsp olive oil

450g/1lb fresh ripe tomatoes, halved

1 litre/1¾ pints vegetable stock

1 tsp sugar

salt and freshly ground black pepper

handful fresh basil, shredded (optional)

Method:

1. Heat the oil in a large saucepan and add the onions, carrot and celery and garlic. Cover and cook gently for 10 minutes until soft.

2. Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes.

3. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in at the end.

https://www.samsamskitchen.blogspot.co.uk/

Leek, Bacon & Potato Soup

Leek, Bacon & Potato Soup

Ingredients:

25g butter

3 rashers streaky bacon , chopped

1 onion , chopped

400g pack trimmed leeks , sliced and well washed

3 medium potatoes , peeled and diced

1.4l hot vegetable stock

142ml pot single cream

4 rashers streaky bacon , to serve

Method:

1.     Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.

2.    Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary.

3.    Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

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15 Minute Summer Soup

15 Minute Summer Soup

Ingredients:

knob of butter or splash of olive oil

bunch spring onions, chopped

3 courgretts, chopped

200g fresh or frozen peas

900ml hot vegetable stock

85g trimmed watercress

large handful mint

2 rounded tbsp Greek yorgut, plus extra for serving

Method:

1. Heat the butter or oil in a pan, add the spring onions and courgettes and stir well. Cover and cook for 3 mins, add the peas and stock and return to the boil. Cover and simmer for a further 4 mins, then remove from the heat and stir in the watercress and mint until they are wilted.

2. Purée in a food processor, adding yogurt with the second batch. Return to the pan, then add seasoning to taste. Serve hot or cold, drizzled with extra yogurt.

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