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TOMATO AND BEAN SOUP How much more healthy food can I inspire you with?
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INGREDIENTS:
2 tblspns
oil...1 medium onion, finely chopped...2 cloves garlic, crushed...400g can tomatoes,
chopped...400g can black-eye beans (or other beans)...2 pints (1.2 litres) vegetable
stock...2 tblspns red pesto sauce...2 tblspns tomato puree
METHOD:
In a large saucepan, fry the onion gently, and then add the garlic, tomatoes, beans, stock, puree and pesto. Bring to the boil, and simmer for 10 minutes. Season, and then serve with crusty bread.
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CARROT AND GINGER SOUP Inspired by a delicious Carrot and Coriander soup we had at Marian's in the summer... but with a slight change in ingredients!
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INGREDIENTS:
12oz (300g)
carrots, scraped and sliced...1 pint (500ml) vegetable stock...1 piece fresh
root ginger...1oz (25g) margarine...2 medium onions, sliced...1 tspn ground
ginger...1 tspn grated orange rind...2 tblspns orange juice...yoghurt to garnish
METHOD:
Put the carrots, stock and root ginger in a saucepan, bring to the boil and simmer for 15 minutes; discard the ginger.
In a large saucepan, fry the onions lightly, stir in the ground ginger, orange rind and juice. Add the carrots; bring to the boil and leave to simmer for a further 10 minutes. Puree with a food processor, and return to the saucepan to reheat. Season, and serve with swirls of yoghurt.
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PEPPER AND TOMATO SOUP Another easy, Balikpapan-able soup to make.
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INGREDIENTS:
2 tspns
oil...1 medium onion, finely chopped...2 green peppers, seeded and chopped...1
clove of garlic, crushed...1lb (450g) tomatoes, skinned and chopped...1 tblspn
tomato puree...1¼ pints (600ml) vegetable stock...1 tspn dried basil...yoghurt
to garnish...fresh basil leaves
METHOD:
In a saucepan, fry the onion gently, and then the pepper, cooking for a further 2 minutes; then add the garlic, tomatoes, tomato puree, stock and basil. Bring to the boil, cover and simmer for 30 minutes. Puree in a liquidizer, and return to the saucepan to reheat. Season to taste, and serve garnished with yoghurt and fresh basil leaves.
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TOMATO AND PASTA BROTH A scrummy soup, which is easy to make (apparently). You can have it as a starter, or with heaps of bread as a main course.
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INGREDIENTS:
2 tblspns vegetable oil...1 onion, chopped...2 cloves of garlic, crushed...3oz (75g) bacon...1 potato, chopped...1 green pepper, chopped...2 8oz (450g) tins of tomatoes...1 litre stock...½ tspn thyme...3oz (75g) pasta shells...grated mozarella cheese to serve
METHOD:
Heat the oil in a large saucepan, and gently fry the onion with the bacon and garlic. Add the potato, pepper and then after 5 minutes the tomatoes, stock and thyme. Bring to the boil, and leave to simmer for a further 5 minutes. Then, add the pasta, and simmer for a further 10 minutes. Serve with a sprinkling of cheese.
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