Simple Healthy Soups- Tomato or Mushroom

Soups have been around pretty much since cooking begun. The word comes from the french “soupe” which comes from the latin “suppa” which means bread soaked in broth.

Each country has its own heritage when it comes to soup, and it is easy to spot that these depended on seasonal produce, and what was easiest to store over the winter months.

Soups don’t need to be complicated, with a myriad of techniques to get the full flavours.

You can produce a cracking soup in 30 minutes with out special ingredients. they are both fine for dairy or wheat intolerance.

These soup are low calories, high flavour and cheap.

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FRESH TOMATO SOUP 

INGREDIENTS– THIS WILL MAKE THREE  500g JARS or THREE BOWLS FULL

750g fresh tomatoes ( doesn’t matter it they are squishy)

200g carrots (carrots will add sweetness and also help thicken the soup)

1 red bell pepper

2 small onions

1 vegetable stock cube

700 ml of water

3 tbsp of tomato puree

1 tbsp of sugar

pinch of dry basil and a small shake of Worcestershire sauce if you feel like it!

METHOD

Rough dice all the veggies and shove ALL the ingredients in a pan and bring to the boil.

Simmer for 20 minutes until the carrots and soft. ( do not boil too fast as you do not want the water to evaporate)

Blitz the soup using a hand blender ( or any machine blender)

Pass the soup through a sieve. this will not take any longer than 5 minutes. At the end of 5 minutes you should have just a fibrous mass left.

Salt and pepper to taste

( told you it was easy)

If you want to store this for a few months follow this link Sterilization

MUSHROOM SOUP– THIS WILL MAKE TWO 500 g JARS or TWO GOOD SIZE BOWLS

350 g of fresh mushrooms

3 garlic cloves

1 small onion

15g of dried mushrooms ( really does matter which ones)

1 L of water

2 veggies stock cubes

splash of white wine

pinch of thyme

METHOD

Rough dice all the veggies and shove ALL the ingredients in a pan and bring to the boil.

For this one you will need to bring it to a rolling boil as you want it to reduce by about a 1/4

Blitz the soup using a hand blender ( or any machine blender)

Pass the soup through a sieve. this will not take any longer than 5 minutes. At the end of 5 minutes you should have just a fibrous mass left.

Salt and pepper to taste

( told you it was easy)

If you want to store this for a few months follow this link Sterilization

 

 

 

 

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