Winter soups are a great option for a wholesome yet nutritious lunch or dinner, packing in vegetables and vitamins.
They are also filling, especially when enjoyed with a wedge of fresh bread, and can be a relatively inexpensive.
- 450g can diced tomatoes, drained and juice reserved
- ¼ cup extra virgin olive oil
- Salt and black pepper to taste
- 2 tbs butter
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable stock
- ½ teaspoon curry powder
- 1 tsp lime juice
- A handful of pumpkin seeds, toasted
- Fresh basil leaves
- Sour cream
- Preheat the oven to 220°C. Spread the drained tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast until the tomatoes start to brown and shrink slightly, about 20 minutes.
- Heat the butter over medium-low heat in a large saucepan. Stir in the celery, carrot, onion and garlic and cook until softened, about 10 minutes.
- Mix in the roasted tomatoes reserved tomato juice and the stock. Simmer until vegetables are tender, 15 to 20 minutes.
- Place the pumpkin seeds in a small pan and toast in the oven (10 minutes) when roasting the tomatoes.
- Stir in the curry powder and lime juice, then remove from heat and purée with a hand blender until smooth.
- Serve with a swirl of sour cream, a sprinkling of toasted pumpkin seeds, fresh basil leaves and a slice of fresh baguette.
credit: Three chef lecturers from Capsicum Culinary Studio share some of their tasty soup recipes to try at home.
Served with Blue Crane Shiraz