Apologies for the lack of posts recently! Our house has a new addition – a new baby! She is getting along just fine but has filled the house with chaos (well, it was already filled with chaos with the other 3 under-6′s, but now has additional chaos!)
A quick tomato soup with a relatively complex taste. Delicious now that tomatoes are in season. The chocolate and the tomato leaves make an interesting addition.
Ingredients: 1-2 red onions, 2 carrots, 2 sticks celery, 7 ripe tomatoes, 2 tbsp stock powder, 5 cloves garlic, 3 tsp paprika, 1 tsp dried chipotle, couple of glugs olive oil, couple of glugs red wine vinegar, salt, pepper, 2 bay leaves, a few leaves off the tomato plant (you can use the green stalky bits if you didnt grow your own), 10 squares of vegan dark chocolate, half a handful of basil leaves
Chop up all the veg. Sweat the onions, carrots and celery in the olive oil until they start to soften. Add the garlic and bay leaves, stock and tomato and let fry for a few minutes. Add the red wine vinegar and 1.5 litres of boiling water from the kettle. Add in the tomato plant leaves, salt, chocolate, pepper, paprika and chipotle and bring to the boil. Simmer for 10 mins or so. Blend, adding in the basil leaves. Taste and adjust seasonings. Add a very small amount of sugar/honey/agave if you think it needs some sweetness.