Sunday, February 15, 2009
SPICY TOMATO AND RED PEPPER SOUP
I seem to be on a mission at the moment to find soup recipes with both 'bowl and taste appeal'. Lots of recipes disappoint me, and in the past I have had more than my fair share of failures. This winter has been unusually cold, and a bowl of homemade soup with freshly baked bread is the ultimate in mid-day comfort food.
Maybe, if you have thought about making soup, but the thoughts of buying fresh soup from the supermarket holds more attraction - I hope these following two soup recipes will help change your mind.
Lightly seeded bread straight from the bread machine was a perfect accompaniment.
Hot Food is a great cookery book and every recipe is accompanied with a photograph. It's always helpful and much more user friendly to look at a beautifully styled photograph.
There are recipes for most of us in this wonderful book. Chapters on soup, spicy, rice and noodles, hearty and pasta. Recipes such as asparagus soup with Parmesan crisps - lamb kofta curry - tamarind beef, bean and noodle stir-fry - Welsh lamb pie and for rainy day cooking - pasta with lamb shank, rosemary and red wine ragu.
ISBN 1740452259 - Page 65
Serves: 4-6 people
This is the slightly adapted recipe:
You will need: 2 tablespoons vegetable oil, 2 tablespoons olive oil, 2 finely chopped red onions, 2 crushed cloves of garlic, 1 tablespoon ground cumin, 2 teaspoons paprika, 2 diced red peppers, 90g tomato puree, 250ml dry white wine, 2 x 400g cans chopped tomatoes, 500ml chicken or vegetable stock, 3 tablespoons chopped flat-leaf parsley, 4 tablespoons chopped coriander.
1. Heat the oils in a large saucepan over a medium heat and cook for 1-2 minutes.
2. Add the red pepper and cook for 5 minutes. Stir in the tomato paste and the wine, simmer for a couple of minutes, or until reduced slightly. Add the tomato, stock and 500ml water. Season and simmer for 20 minutes.
3. Puree most of the soup along with the herbs. Add the remainder of the soup mix to the puree. Enjoy!
My next success story is Tomato and Basil Soup taken from Olive Magazine, a link to this recipe can be found here on the BBCGoodFood website.
The recipe states that it cooks in 15 minutes, but I found it took a good 30 minutes to cook all of the vegetables. If the soup gets too thick, just thin it down a little.
Another soup to enjoy with some good crusty bread!