Tomato based with some 'hidden' vegetables, and then packed out with alphabet or mini animal pasta shapes and topped with a cheese on toast 'crouton' this is delicious for all ages and is especially warming during this cold, wet weather.
You can pack with whatever vegetables you have in tow, but I use tomatoes, carrots, peppers, onions, celery and leeks and thoroughly blend so none of the above are detected by Beatrice. I always roast the tomatoes and peppers too to add a nice charred flavour - but you can throw them straight into the soup if you're short on time.
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| Alphabet and Hidden Vegetable Soup |
Here's how:
- 450g tomatoes
- 2 carrots
- 1 red onion
- 3 celery sticks
- 2 peppers (I use red and yellow)
- 2 leeks
- 1 clove garlic
- 2.5 pints vegetable stock
- 1 bay leaf
- Handful basil leaves and stalks
- Salt and pepper
- 200g alphabet or animal pasta
- 1 tbsp vegetable oil
Optional:
- x4 slices of sour dough, ciabatta or even baguette
- Handful grated cheddar
Firstly whack the oven onto 220 degrees and cut the tomatoes and peppers in half. Remove the centres of the peppers, place onto a baking tray and drizzle with olive oil. Season with salt and black pepper and roast for 20 minutes.
Meanwhile pour the oil into a heavy bottomed pan and place on a low heat. Peel and dice the onion, mince the garlic and finely slice the leeks and celery and add to the pan.
Peel and dice the carrot and add to the pan to fry off for a few minutes.
Now remove the basil leaves from the stalks and set aside, chop the stalks and add to the pan.
Add the roasted tomatoes and peppers to the pan and cover with the stock, season and add the bay leaf. Cook for 20 minutes on a slow simmer and then remove from the heat, add the basil leaves now and allow to cool a bit.
Cook the pasta according to the pack instructions and whilst cooking blitz the soup well and return to the pan and begin to warm through.
Once cooked, drain the pasta and add to the soup pan and stir through.
Assemble your cheese on toast and place under the grill.
Once the soup is cooked through and piping hot, and the cheese on the toast is melted, ladle the soup into bowls and allow any for young children to cool down a bit before serving. I like to serve the cheese toast croutons half in, half out of the soup. Enjoy!