Tomato & Mediterrranean Veg Soup
Over a year ago
3,114 views
Ingredients
- 6 medium white potatoes
- 1 med red pepper
- 1 small tin sweetcorn
- 1 large onion
- 1 large courgette
- 1 large tin tomatoes - chopped
- 2 cloves garlic
- 8 sprigs fresh Coriander
- salt and pepper
- 1 veg stock cube
- 5 tsp plain flour
Accompaniment
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Method
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1
1. chop potatoes, courgette, pepper and onion into 2cm cubes
2. boil potatoes in a large pan for 5-mins then add crushed, whole garlic cloves and boil for 1-min more, drain and leave in pan (keep the water to add back-in later)
3. in a large frying pan gently saute onions in olive oil for 2-mins.
4. add in courgettes and red pepper and saute for 2-mins
5. add in 5 teaspoons of plain flour - one teaspoon at a time, stirring in thoroughly as you go (this absorbs the oil and provides a thickener for the soup).
6. if using dried herbs add them in now (otherwise add them later)
7. add contents of fry pan to the potatoes then add the tinned tomatoes, put on the lid, bring to the boil and simmer until it begins to thicken (about 10 mins)
8. add in about half a pint of vegetable stock and if using fresh coriander add it now. Simmer gently for about 15-mins
9. add salt and pepper to taste and smooth with a blender to taste
10.Serve with fresh bread and brocolli!
Chef's Tips
I like to serve this with a few trees of lightly steamed brocolli tossed in salt and pepper, served on a side dish and dipped into the soup.
If using dried herbs try soaking them in warm water BEFORE adding them...also, always add dried herbs towards the beginning of cooking as opposed to fresh herbs which are more delicate which should be added later, towards the end of the cooking process.
This dish is an old one from my years as a vegan but it works equally as well with shredded chicken and chicken stock...
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