Fresh Tomato and Basil Soup

Tomato and Basil SoupIngredients:
 
30 ml olive oil
1 large onion
1 large carrot
4 cloves of garlic
410 g whole peeled tomatoes /6 large ripe tomatoes
2 ml sugar
750 ml chicken or vegetable stock
1 handful fresh basil
salt and ground pepper

Method:

1.  Crush garlic and set aside for 10 minutes
2. Heat oil in a large saucepan. Add onion (chopped), carrot (peeled and grated) and ¼ garlic, and sauté until soft, about 5 to 7 minutes.
3. Add tomatoes (with juice), sugar, seasoning and stock and bring to the boil.
4. Reduce heat, cover and simmer for 30 to 40 minutes.
5. Add basil (chopped) and remaining garlic and adjust seasoning just before serving

Celery Soup

Celery SoupIngredients

30 ml oil
1 onion, finely chopped
8 celery stalks, finely chopped
5ml corn flour
300 ml chicken stock
salt and freshly ground black pepper to taste

Method

1. Heat the oil and fry the onion and celery over low heat until soft, but not brown.
2. Cover and braise the vegetables until tender.
3. Mix corn flour into 30ml stock, dissolve all lumps.
4. Add corn flour mix, stock, salt and pepper to vegetables.
5. Bring to the boil, stirring continuously, then simmer for about 25-30 minutes.
6. Allow to cool slightly and process until smooth.
Serves 4-6.

Tomato Soup - free vegetable

Ingredients

20 ml olive oil

1 onion, chopped

2 sticks celery with leaves, chopped

6 tomatoes, peeled and cubed

2 ml dried origanum

3 ml dried basil

1 bay leaf

30 ml tomato paste

15ml olive oil

30 ml cake flour

800 ml chicken or vegetable stock (approximately)

seasoning to taste

Method

1. Heat the oil in a saucepan. Add onion and celery. Sauté for two minutes.

2. Add tomatoes, origanum, basil bay leaf and tomato paste. Simmer for 15 minutes then liquidise until smooth. Set aside.

3. In another saucepan heat oil, add cake flour and stir over the heat for one minute.

4. Gradually add chicken or vegetable stock and stir until the mixture is slightly thickened and smooth.

6. Stir in the tomato paste mixture and season to taste.

Souper Quick Tomato and Lentil Soup

Souper Quick Tomato and Lentil Soup

1 clove Garlic, crushed

1 medium Onion, chopped

1 tin Tomatoes

1 tin Lentils

250ml Vegetable Stock

10ml dried Basil

5ml dried Oreganum

Salt and Pepper to taste

Method

1. Crush garlic and set aside for 10 minutes

2. Heat oil in a pan, and saute onion

3. Add rest of ingredients and puree

4. Heat to serve

Celery Soup – free vegetable

Ingredients

30 ml oil

1 onion, finely chopped

8 celery stalks, finely chopped

5ml corn flour

300 ml chicken stock

salt and freshly ground black pepper to taste

Method

1. Heat the oil and fry the onion and celery over low heat until soft, but not brown.

2. Cover and braise the vegetables until tender.

3. Add corn flour and cook for 1 minute, stirring continuously.  Slowly add stock, salt and pepper,

4. Bring to the boil, stirring continuously, and simmer for about 25-30 minutes.

5. Allow to cool slightly and process until smooth.

6. Heat to just below boiling point before serving.