Friday, November 16, 2007

A savvy soup recipe...

This soup recipe has got to be one of the fastest, tastiest, healthiest and simplest ones around. What I'm posting here is a variation of one I read a while ago in a magazine; it is guaranteed to be a crowd-pleaser. Perfect as a starter for an intimate dinner party, or on a cold evening, or just something nutritious for the kids.

Homemade Tomato and Celery Soup

What you need:
  • 1 to 2 tbsp olive oil
  • 1 lb tomatoes (halved)
  • 3 medium-sized celery sticks (coarsely sliced),
  • 1 clove garlic (thinly sliced)
  • 1 onion (coarsely chopped)
  • 1 fresh green chili pepper and 1 dried red chili pepper (this is optional, but it really enhances the flavor this is recipe without adding heat)
  • 500ml or 18 fl oz vegetable stock
  • 2 oz spaghetti (uncooked)
  • Freshly ground pepper
  • Fresh or dried parsley.
Serves 4.
  1. In a large saucepan, add the tomatoes, garlic, chillies and celery to the hot olive oil.
  2. Cover and cook on low for 45 minutes, periodically shaking the saucepan to mix the ingredients.
  3. Once the mixture is pulpy, puree it in a food processor till it is fairly smooth in consistency. Should appear pumpkin/orange in color.
  4. Pour the pureed mixture into the same pan or a clean medium-sized pot.
  5. Add the stock and bring to the boil.
  6. Add the spaghetti, bring back to the boil and cook (uncovered) until the spaghetti is 'al dente'.
  7. Remove from the heat and ladle in to four individual soup bowls.
  8. Season with the freshly ground pepper (there should be no need to add salt as the stock contains a lot of it)
  9. Garnish with fresh or sprinkle dried parsley and serve.

This soup has a bisque-like quality to it, and is incredibly tasty. Not how I did not add any extra salt to the recipe, making it healthier without compromising taste, since the stock cubes have such a high sodium content. Try it and tell me what you think.

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