Tomato, Basil and Feta for Souper-Saturday…

“Knowledge is knowing a tomato is a fruit;

wisdom is not putting it in your fruit salad.”

~ Miles Kington

That’s why I put tomatoes in my soup!

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Yum…all my favourite flavours!

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Even the green stalks go into this soup; amazing flavour!

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Can’t go wrong wih this basic soup base.

Ingredients:

  • 2 tbs olive oil
  •  2 carrots
  •  2 sticks of celery
  •  1 large onions
  • 2 cloves of garlic
  • 1l vegetable stock
  • 200g passata
  • 450g large ripe tomatoes
  • a small bunch of fresh basil
  • sea salt, cayenne and freshly ground black pepper
  • Garlic and basil infused oil
  • Feta cheese

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Sauté till soft with the lid askew.

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Add in the tomatoes and green stalks.

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Now for the sweet, aromatic basil leaves.

Method:

  1. Peel and slice the carrots, onions and garlic, then slice the celery.
  2. Heat 2 tablespoons of olive oil in a large pan.
  3. Add all your chopped and sliced ingredients and mix together with a wooden spoon.
  4. Cook for 10 to 15 minutes with the lid askew, until the the vegetables have softened.
  5. Add the stock to the pan with the fresh whole tomatoes, including the green stalks, then add the passata.
  6. Give it a good stir and bring to the boil .
  7. Reduce the heat and simmer for 10 minutes with the lid on
  8. Remove the pan from the heat, season with salt, cayenne and freshly ground black pepper and add the basil leaves .
  9. Using a hand blender, blitz until smooth and creamy.
  10. Ladle in to bowls, add some fresh basil leaves, crumbled feta and a drizzle of garlic and basil oil.

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My favourite part: the blending.

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Smooth and creamy now.

Serve with baked tortillas, fresh basil leaves,

crumbled feta and drizzle on the garlic and basil oil.

Enjoy, 

Frances 🍅

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