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| Mediterranean Soup |
Here's how:
- 1 red onion
- 1 clove garlic
- 2 celery sticks
- 1 carrot
- 2 red peppers
- 600g ripe tomatoes
- 100g olives
- Olive oil
- 900ml chicken or vegetable stock
- Pinch salt
- Black pepper to taste
- Handful of basil leaves and stalks
- 1 tsp dried oregano
- Grana Padana to taste (optional)
Firstly pre-heat the oven to 200 degrees.
Cut the tomatoes and the red peppers in half and place into a baking tray or dish and drizzle generously with olive oil. Season and add the oregano and then place into the oven for 30 minutes.
In the meantime make the base of the soup by finely dicing the onion and crushing the garlic and adding to a saucepan with a little olive oil on a low heat.
Finely slice the celery and add to the mix.
Peel and finely dice the carrot and roughly chop the olives and add to the soup base.
Take the basil leaves away from the stalks and finely chop the stalks - add these to the mix.
Once the tomatoes and red peppers have cooked for 30 minutes and are beginning to char, remove from the oven and place into the soup saucepan - including any juices left behind in the tray.
Make up the stock and pour into the saucepan. Season to taste and at this point add the basil leaves - keeping a couple back to garnish the soup.
Cook for twenty minutes and then remove from the heat. Once cooled, blitz and return to the heat to warm through.
Add a few shavings of Grana Padana or even Cheddar if you like and a basil leaf or two and serve with fresh crusty bread. Enjoy!
Some other soup recipes you may like:
Restorative Green Soup
Asparagus Soup with Crispy Bacon
Chunky Lentil, Bacon and Kale Soup
Mexican Mushroom Soup
Curried Parsnip and Spinach Soup
Leek, Potato and Cauliflower Soup
Skinny Broccoli and Fennel Soup
Red Pepper Soup
Quick Pork Noodle Soup
Smoky Tomato Soup
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