Tomato Soup – from the vine

Tomato Soup

A favourite from Jamie Oliver,  updated to feed 2 adults:

Ingredients

  • 1 carrot
  • 1 stick of celery
  • 1 medium onion
  • 1 clove of garlic
  • olive oil
  • 1 vegetable stock cube / 2 level teaspoons of veg stock powder
  • 1 x 400 g tin of quality plum tomatoes
  • 3 large ripe tomatoes (on the vine ideally)
  • 1/4 bunch of fresh basil
  • Very finely grated cheese (optional)

Method

  1. Peel and roughly slice the carrot, slice the celery, peel and roughly chop the onion, peel and slice the garlic.
  2. Heat 1 tablespoon of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
  3. Crumble the stock cube into a jug, cover with 750ml (3 cups) of boiling water, and stir until dissolved.
  4. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
  5. Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
  6. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
  7. Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.
  8. Sprinkle on some freshly finely grated cheese as preferred.

Spiced Chickpea Soup

SERVES: 2–3,

PREP: 10 min,

COOKING TIME: 30 min,

INGREDIENTS:

  • Olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/3 tsp ground cinnamon
  • 400g can chickpeas, drained
  • 500ml vegetable stock
  • Salt and pepper
  • Natural yoghurt, to serve
  • Handful of coriander leaves, to serve

METHOD:

  1. In a large saucepan over a medium heat add about 1 tablespoon of olive oil and let it heat.
  2. Add the onion and garlic and cook gently for 8–10 minutes until soft, translucent and a little caramelised.
  3. Add the cumin, coriander, turmeric and cinnamon, and fry gently for another minute or so until the spices are nicely fragrant. Take care not to let it burn.
  4. Add the drained chickpeas, then follow with the stock, and bring everything up to a steady simmer.
  5. Let it bubble away for about 20 minutes or until the chickpeas have softened and absorbed the flavour of the spices.
  6. Season well with salt and pepper, and serve with a good spoonful of natural yoghurt and coriander served on top.

Mary’s Salad

This salad is of course based on our friend’s recipe, who’s called Mary!

Ingredients:

  • Avocado
  • Tiny cucumber
  • Capsicum
  • Tiny tomatoes
  • Feta
  • Pesto
  • Chickpeas
  • Baby Spinach
  • Extra virgin olive oil

Method:

  1. Dice and slice all the vegetables
  2. Dice the feta cheese
  3. Drain the chickpeas
  4. Put it all in a big bowl, and toss gently with the added olive oil.
  5. Eat!