Spicy tomato, marrow & basil soup.
Description
A thick tomato soup that you'd never guess had marrow in. It's so good it's almost worth growing marrows for. It's a heavy, main-meal soup.
Ingredients
At a glance
Cuisine
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
4
- 1 marrow, around a foot long
- 10 fresh plum tomatoes, skinned or 2 tins of plum tomatoes
- A big squirt of tomato puree (around desert spoon full)
- 1 fresh red chilli
- 1 large onion
- garlic to taste
- A sprig each of thyme, sage, and oregano (or a big pinch of mixed herbs)
- 2 vegetable stock cubes
- A big dash of cider vinegar (about a dessertspoon full)
- A large bunch of fresh basil.
- Vegetable oil
Method/steps
- Sweat onion, garlic & chilli in deep saucepan.
- Meanwhile, peel & de-seed the marrow, then chop into 1 inch chunks.
- Add marrow to the pan & turn up heat.
- Keep stirring regularly until the marrow starts to fall apart
- Add coarsely chopped tomatoes, tomato puree, stock cubes & herbs (not basil). Add about half a pint of water and cider vinegar
- Cover pan & simmer for 30 minutes (pressure cook for 5 -10 mins),
- Use a stick blender to make a smooth soup, adjust thickness with more water if desired.
- Add basil, blend quickly just to break up the leaves.
- Serve with a dollop of natural yogurt
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