Friday, 25 March 2011

Chunky Vegetable Soup

Warming, tasty and full of goodness - I love this soup. Perfect for a winter's evening. I eat a large bowl with some buttered crusty bread!

Top tip: Make this fresh, it doesn't last to well in the fridge.

Serves 2


Potatoes - 3
Courgette - 1
Plum Tomatoes - 1 tin
Shallots - 4
Leek - 1/2
Peppers - 1/2 yellow, 1/2 red
Stock - 200mls (chicken or vegetable)
Butter - 50g
Garlic - 1 clove

1. Peel and dice the potato. Place in a pan of boiling salted water and leave to boil for 12 minutes.

2. Place the peppers under a hot grill, skin side up, and cook until the skins bubble and char. This is simply to make it easy to pull the skin away from the flesh once they have cooled. Peel the peppers, discard the skin, and slice the flesh into strips.

3. Roughly dice the peeled shallots. Cut the courgette in half, and peel one half and roughly chop. The remaining half can be sliced and quartered, and placed to one side for use later. Slice the leek. 

4. In a large wok melt 25g of butter and sauté the shallots and leek with the crushed garlic until softened. Add the peppers and peeled half of the courgette. Add 3/4's of the plum tomatoes and their juices, and then add the stock, and leave to simmer whilst preparing the rest of the vegetables.

5. Drain the potatoes, and sauté in the remaining butter, adding a little salt and pepper. Cook until lightly browned and crispy all over.

6. Place the remaining courgette in a small pan of boiling salted water, and cook for 5 minutes. Roughly chop the remaining plum tomatoes, and heat through in a microwave for 30 seconds.

7. Using a hand blender (or food processor) blend the contents of the wok until smooth. Add salt and pepper to taste. Pour into serving bowls, and liberally sprinkle the chunky potatoes, courgettes and plum tomatoes over the top.

Serve piping hot with buttered crusty bread. Why not try my Sage & Parmesan Rolls?

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