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Ingredients (serves 4 - 6):
Ingredients:
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
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
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
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.
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