Creds to Jamie Oliver for this recipe.
Unfortunately I can’t claim it given that it was purely all his genius but this one’s a keeper – not no Jamie, the soup.
Oh and please don’t be fooled by the title (oh it is simple btw) but just because it is ‘super simple’ doesn’t mean it is not delicious, infact it is quite tasty if I do say so myself.
This is one of those recipes that is literally just all derived from vegetables, yet still tastes yum (although I am biased because that I am quite the veggie lover), but I guess you could put it in the same ‘delicious veggie derived recipe’ category as fritters and sweet potato chips. Personally, I could live either of them.
Anyway, I digress.
What I really wanted to say is that this recipe is perfect for those winter nights when you really want something warm and comforting but also good for you. Well my friends, this soup has got your back! After all, it does contain four different types of vegetables and is (according to the Jamie Oliver website) great as a base sauce for popular winter dishes such as cannelloni or lasagne.
So with the upcoming winter approaching the Northern Hemisphere and the weather being a bit bi-polar over here in Western Australia I think this one’ll be a keeper!
- 2 carrots
- 2 sticks of celery
- 2 medium onions
- 2 cloves of garlic
- Olive oil
- 2 chicken or vegetable stock cubes
- 2 x 400g tins of quality plum tomatoes
- 6 large ripe tomatoes
- Salt and pepper, to taste
- ½ a bunch of fresh basil or other fresh herb
- A little bit of grated parmesan, to serve
- Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
- Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
- Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
- Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
- Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
- Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
- Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.
- Best served with sourdough or other good quality bread.
- Recipe from here.