Mmmm... Tomato Soup

[jacey]

Fresh tomatoes, chopped, about 8
spring onions, about 6 (what I had left in the fridge) including the greens
fresh coriander, A handful , pulled fresh off the plant and chucked in
lentils, a handful, (a big handful since I slipped as I was adding them - no problem)
a knob of butter
veggie bouillon powder, about a spoonful
a small squirt of HP sauce
salt & pepper
water.

Soften tomato and onion in butter, add everythig else, cover with water, bring to the boil and then simmer for about an hour. Adjust seasoning to taste. Blend with a soup wand when cooked and cooled.

Who says soups are difficult? Yum!

Comments

[cmcmck.livejournal.com]

Yum!

And no, soups are not difficult.

I'm making Ribollita (Tuscan bean soup- spot the ancestry) next week.

[heleninwales.livejournal.com]

Do you find the soup wand blender thing useful? It's such a palaver hauling the food processor out of the cupboard and just to whizz up a soup and it takes ages to wash all the bits afterwards.

[birdsedge.livejournal.com]

Oh yes. I just threw out my food processor because I never used it, but I use my soup wand all the time. It's an absolutely brilliant bit of kit and of all the electrical gadgets in my kitchen, the only one I would grab on my way out of a burning building.

I agree that food processors are way too much washing up for the amount of work they save. The business end of the soup wand just gets run under the tap immediately after using. You can't take it apart for washing anyway.

I have a separate jug blender which is fine for making breadcrumbs or for the odd occasions when I make my chicken liver pate (not very often these days but it's yum when I do).

And if I'm making a cake and the butter's a bit hard I have a cheap hand mixer that I can use on whichever mixing bowl I'm working with.

My mum recently treated herself to a new posh Kenwood mixer because the one she'd had since 1965 finally broke (Only 47 years of continuous service. I bet the new one doesn't last that long.) She swears by it for cakes and pastry, and since she bakes for her 'Monday Friends' group every week and also for herself (and sometimes for us), it's worth having out on the counter-top all the time.

But the soup wand. YES! Go for it.

[heleninwales.livejournal.com]

Thanks. I will have a look for one asap.

As you know, I'm trying to eat more vegetables and especially as the weather gets colder, my current salad and crispbread lunch will seem less appealing than stodge. Homemade soups will be warming and still low in calories.

[birdsedge.livejournal.com]

I'm not a great lover of vegetables. They never appealed to me as a child and I didn't grow into liking them as an adult. That doesn't mean to say I don't eat them (some of them, at least), but I have to admit stews, casseroles, curries and soups disguise them better than anything else.

Otherwise I prefer (some of) them raw, such as cauliflower and carrots.

[heleninwales.livejournal.com]

It was meat that didn't appeal to me as a child. I still cannot stand the slightest bit of fat or gristle. Strangely, our son was the same and while our daughter ate all the meat and had to be persuaded to eat the vegetables, he happily ate all the veg and had to be coaxed to eat tiny pieces of meat.

[birdsedge.livejournal.com]

Definitely nature, not nurture at work, then.

I didn't like fat or gristle as a kid either, and still don't like gristle (who does?), but have come to appreciate the fat - used properly in cooking. Meat without fat loses half its flavour. But a mouthful of something overly chewy or greasy that you're not expecting is an absolute no-no.