Adapted tomato soup
- Tomatoes, 1.25kg, cored and quartered
- Garlic, 1 bulb, minced
- Ginger, 1 inch, peeled and grated (or pickled ginger, 1 tablespoon, minced)
- Onions, 2 medium, diced
- Carrots, 2 medium, cubed
- Celery, 2 ribs, cubed
- Olive oil, a glug
- Tomato purée, a good squirt
- Harissa, a good squirt
- Sugar, a good pinch
- Bay leaf, 2
- Oregano, dried, 1 tablespoon
- Basil, dried, 1 tablespoon
- Vegetable stock, 1.2 litres
- Worcestershire sauce, a few shakes
- Salt + pepper
- Put a large pan on a low heat (it’s best do the entire recipe on a low heat!), add a glug of olive oil, followed by the garlic, ginger and onion and fry until the onion is translucent.
- Add the carrot, celery and tomato and cook for ~10 mins or until the vegetables have started to turn.
- Add the tomato purée, harissa, bay leaf, basil, oregano and sugar then give the pan a good stir. Put the lid on the pan and cook until the tomatoes start to release their juices, stirring occasionally.
- Add the vegetable stock, season with salt and pepper, followed by a few shakes of Worcester sauce and stir well.
- Bring to the boil then turn down to simmer with the lid on for ~45 minutes, stirring occasionally.
- Remove the bay leaves.
- Blend (a hand blender makes this easy) until smooth and taste! If you want to boost the tomato flavour you can add some more tomato purée then blend again to mix.
- Fact of the matter is you can make a soup however you like, just taste after blending and adjust as needed. ↩