There weren't any real instructions as to how to choose your Random Recipe this month just that it should be a soup or salad to meet the requirements of No Croutons Required.
I decided to pile up the cookbooks I own, which actually mention Vegetarian in the title. The first three have been well used and, I have to say that, looking at the photograph, rather disgustingly grubby (blush). However, I have probably had them for about 20 + years so maybe not so surprising.
Gail Duff's Vegetarian Cookbook is a fantastic book and was much used in my 'wholefood' period in the late 70's early 80's! Rose Elliot is, of course, one of the most popular of British Veggie food writers. And it is interesting to see that Pamela Westland features, as it was her Casserole Cookbook that my last Random Recipe came from.
So with a bit of random magic, the book of choice was:
There aren't actually very many soup recipes in this book, I decided to go for the first one I came to and it was EASY TOMATO SOUP.
And there it is! A lovely creamy soup of the consistency of the famous Heinz Tomato Soup, rich colour and super quick and easy to warm you up on a cold day.
Easy Tomato Soup
Thick and creamy soup, very quick and easy to make.
- 2 tbsp olive oil
- 1 onion, chopped
- 350g potatoes, peeled and diced
- 450g fresh tomatoes, peeled and sliced
- 400g/14oz tin tomatoes
- 900ml vegetable stock
- sea salt and black pepper
- 2 tbsp chopped fresh basil or parsley
1. Heat the oil in a large saucepan and add the onion.2. Fry for 5 minutes then put in potatoes and tomatoes and continue to cook over a low heat for 10 minutes, stirring occasionally.3. Add the water or stock and bring to the boil.4. Cover and simmer for 15-20 minutes, until the potatoes are soft.5. Blend the soup until smooth. Reheat gently,6. Serve in heated bowls with chopped fresh basil or parsley sprinkled on top.
DetailsPrep time: Cook time: Total time: Yield: 4