Parveen The Spice Queen: Tomato soup with a hint of spice
S o it looks like winter is finally set in, and boy can you feel the wind chill factor when the sun goes down, which is far too early in my opinion.
I think even the trees look cold with the last of their leaves hanging on for dear life. My garden looks like a carpet of leaves but having said that - I do love their autumnal colours, the oranges, burnt siennas and the reds, so beautiful, but nevertheless they can be a pain.
I was thinking, it’s time for me to invest in a leaf blower or is it leaf Hoover?... I never really know the difference. OK, I know I am digressing but there is a method to my madness. As I have said before, we often decide what to eat or cook depending on the weather. So, this time of year what better to warm the cockles of your heart (and tummy) than a tasty, spicy tomato soup. I am not talking about a soup from a can, or even those new posh soups that pretend to be home made. Nope, I am talking about real hearty, healthy homemade soups, you can really taste the difference, no supermarket pun intended.
This delightfully delicious tomato soup ticks all the boxes it’s fresh, flavoursome, gluten-free, as well as being vegetarian and vegan. I love soups in winter but I have a little confession to make. I like to “pimp up” my soups with a little chilli, in fact, I add chilli to all soups. Even when I make a potato and leek, I will add chilli or if I make a vegetable soup, yes, I will add a hint of chilli, or when I make a carrot and coriander soup, you guessed it, I will add a hint of chilli... well, come on, what did you expect, I am the self- proclaimed Spice Queen!
There are so many recipes for tomato soup. I recently was treated to lunch by my friend Alicia, who used ground lentils to thicken her soup and she made it in her super Thermomix, which roast, cooks, blends. It’s an amazing machine if you want to cook but don’t have the time.
You can use a variety of different vegetables, i.e. celery, carrots... for this recipe I have used potatoes to thicken my soup, they work a treat.
Give my recipe a go and please let me know how you get on. Happy cooking!
2 onions, peeled and thinly sliced
2 small potatoes, peeled thinly sliced
6 fresh ripe tomatoes, diced
1 tin of tomatoes (400g)
1 tbsp sugar
1/2 tsp of salt
2 cloves garlic, peeled and crushed
2 tbsp Vegetable Oil
1/2 green Chilli
1. Heat the oil in a large saucepan and add the onions, potatoes and garlic. Cover and cook gently for 10 minutes until soft.
2. Add the sugar, salt, chilli and tomatoes. Stir and cook for another 5 minutes.
3. Add a litre of boiling water and simmer for 10 minutes. Taste for seasoning and a little salt and pepper if needed.
4. Liquidise until smooth or the consistency you like. Serve with crusty bread and enjoy.
Make it and freeze it, it costs less than £1 per portion. For added flavour add fresh basil Leaves
for any questions email Parveen on [email protected] parveenthespicequeen.com