Saturday 31 October 2015

Winter soups

The leaves are golden, it’s dark at 4.30pm and salads aren’t really hitting the spot anymore.  I’ve been eating gallons of soup over the last couple of weeks and decided to experiment with making roasted tomato soup in my soup maker. This type of soup is usually a big pain in the ass to make as you have to roast your tomatoes first and then remove the skins. I have been roasting the tomatoes to make them taste even sweeter, but have then bunged them straight into the soupmaker instead of faffing around removing the skins (which are the tastiest bit!)

This recipe makes about 6 servings and can be easily adapted to make roasted tomato and pepper soup.

Ingredients:
12 ripe tomatoes, halved. The riper the better, buy them early in the week to make the soup at the weekend. Vine tomatoes are amazing too!
1 tin of chopped tomatoes
400g tin of cooked lentils in water, drained
2 vegetable stock cubes prepeared to give you 1 and a ½ pints of stock
Salt, pepper and olive oil
A teaspoon of chilli powder (or more if you want your soup to have an extra kick)

Method:
1.        Preheat the oven to about 180°C. Cut the tomatoes in half and remove the top where the vine would
have been. Place them onto a baking tray, skin side up. Drizzle with olive oil and season with sea salt and black pepper.  Place in the over to roast for about 30 minutes, until they are softened. Don’t worry of the skins bur a little, the tomatoes will be extra tasty!
2.       When the tomatoes are done, pour the tray (and all of the juices from the tomatoes and olive oil) into your soupmaker. Chuck in the tin of tomatoes, chilli, lentils and stock. Select the smooth setting. If using a pan, I’d simmer all the ingredients together for half an hour and then blend.
3.       Serve immediately or freeze for lunches in the week.

For tomato and roasted pepper soup:
Same ingredients pretty much, but ditch the lentils and tinned tomatoes for 5 large peppers instead. Deseed and chop them, then place in the oven to roast in the same way as the tomatoes. Once done, place all of the ingredients into your soupmaker or pan and cook the soup as above.


The finished product- bring on winter!


It’s been half term this week!  Which means that as well as wedding planning, I’ve done plenty of cooking that I’ll tell you about next week.  I tried a new quinoa recipe but the absolute winner was definitely the chicken and peanut butter curry.  See you next week!

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