Monday, January 12, 2009

Healthy Tomato Soup

I was inspired by the recipe for Creamy Tomato Soup in my (recently purchased) Veganomicon cookbook - I am terrible at following recipes, I always think my variations will be better. I wanted to give this soup a bit of a health kick, so I added some lentils and other healthy bits and pieces, and it is fab! I made such a huge pot though, I ended up distributing to various family members. Here's the recipe (I actually made a double quantity but have halved it for you).

Healthy Tomato Soup
Serves 6 - 8

1 medium onion, chopped
2 garlic cloves, chopped
1sp chopped rosemary
couple of sprigs of thyme
pepper, to taste
2 tablespoons olive oil
1/3 cup red lentils (soaked overnight if possible)
2 large potatoes, sliced thinly
1/4 cup white rice or buckwheat (or a mixture)
1 tablespoon ground almonds (optional)
2 litres stock / water *
100g sundried tomatoes (not the ones in oil, just plain ones)
1 x 810g tin crushed tomatoes (I like ardmona brand)
salt, to taste
fresh basil (optional)

Fry onion, garlic, herbs & pepper in the oil for about 5 mins, or until the onions are starting to brown slightly.
Add the stock / water, lentils, potatoes, rice & optional almonds. Boil for about 15 mins, or until the lentils are tender.
Add the sundried tomatoes and more stock / water if necessary and simmer on a low heat for 20 mins or until the lentils are soft and the tomatoes have plumped up.
Blend the soup well (a stick mixer works great), add the tinned tomatoes and blend again until smooth.
Add salt & pepper to taste, feel free to chuck in some fresh basil.

* I used water, but sploshed in some soy sauce for a bit of extra flavour

1 comment:

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