Tomato Soup
Serves 4-6
Ingredients
1kg fresh tomatoes
1 potato (peeled and cut into small chunks)
2 tablespoons olive oil
2 cloves of garlic
2 teaspoon sugar
Salt and pepper
Garnish - Fromage frais and a little chopped parsley or basil
Method
Set oven to 190c/gas mark 5. Add half the olive oil to a roasting tin. Cut all the fresh tomatoes in half and spread out in the roasting tin. Add the garlic cloves and pour the rest of the oil over the tomatoes. Sprinkle with a little salt and pepper. Put in the oven for 30mins. Roasting the tomatoes first heightens the flavour.
While the tomatoes are roasting, boil the potato in 300ml of water. When it is cooked, use a fork to take the potato chunks out and keep the water.
Take the roasted tomatoes out of the oven and remove the skins. Put everything into a food processor/blender – potatoes, tomatoes, garlic cloves, sugar and potato water - and blend until smooth.
The soup is now ready and just needs to be heated up in a saucepan. A little fromage frais and a sprinkling of parsley or basil finishes it off.
Basic Carrot Soup
Serves 4
Ingredients
• 1 tbsp olive oil
• 1 onion
• 6-8 carrots
• 1 litre of vegetable or chicken stock
• Large bunch fresh coriander or parsley
Method
Chop the carrots and onions.
Heat the oil and cook the vegetables gently over a very low heat for 10 to 20 mins with the lid on - stir occasionally
Add the stock to the pan
Bring up to the boil then turn down heat and simmer gently covered for 40 mins
Add the fresh chopped herb and simmer for another10 mins
Whizz the soup until smooth in a blender or use a hand-held stick blender in the pan and serve
