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Summer Vegetable Soup

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Serves: 4
450g / 1 lb ripe plum tomatoes
225g / 8 oz ripe yellow tomatoes
45ml / 3 tbsp olive oil
1 large onion, finely chopped
15ml / 1 tbsp sun-dried tomato puree (paste)
225g / 8 oz courgettes, trimmed and chopped
225g / 8 oz yellow courgettes, trimmed and chopped
3 waxy new potatoes, diced
2 garlic cloves, crushed
about 1.2 litres / 2 pints chicken stock or water
60ml / 4 tbsp shredded fresh basil
50g / 2oz freshly grated (shredded) Parmesan cheese
sea salt and freshly ground black pepper

Plunge all the tomatoes in boiling water for 30 seconds, refresh in cold water, then peel and chop finely. Heat the oil in a large pan, add the onion and cook gently for about 5 minutes, stirring constantly, until softened. Stir in the sun-dried tomato puree, chopped tomatoes, courgettes, diced potatoes and garlic. Mix well and cook gently for 10 minutes, shaking the pan often.

Pour in the stock or water. Bring to the boil, lower the heat, half cover the pan and simmer gently for 15 minutes or until the vegetables are just tender. Add more stock or water if necessary. Remove the pan from the heat and stir in the basil and half the cheese. Taste for seasoning. Serve hot, sprinkled with the remaining cheese.

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