The Beauty of Soup

Soup is great for when the fridge is almost bare and you’re trying the eek out the last few days before you do the weekly shop. You can literally raid the cupboard and fridge and can still come up with a lovely warm meal when it seems there is no food. It can also be great if you have some left over vegetables that you’re not sure what to do with. Once the soup is made up it can be popped in the freezer for whenever you need it.

Two of my favourites are Tomato Soup and Bung it All In Soup.

Tomato Soup

I’m really not a fan of Cream of Tomato Pasta Soup but I love homemade Tomato Pasta Soup. The beauty of this recipe is that you don’t have to stick to exact measurements you can change it up depending on your own taste.

1 400g tin of chopped tomatoes
1 onion
1/2 a stock cube (any flavour)
1 pint of water
sprinkle of dried herbs (any you have – basil, oregano, Italian, etc.)
Small handful of broken pasta

1. In a saucepan fry the onions with a little oil
2. Once softened add all the other ingredients and cook for 15 mins or until the past is tender.
3. Season to taste

If you don’t have pasta you could add a small handful of rice instead. If you like a smooth, creamy texture then cook the rice for about another five minutes and then blend the soup.

For a great twist on tomato soup why not try tomato and roasted red pepper soup.

Bung it All In Soup

1 400g tin of chopped tomatoes
1 onion
1/2 a stock cube (any flavour)
1 pint of water
any vegetables from your fridge or freeezer
sprinkle of dried herbs (any you have – basil, oregano, Italian, etc.)

1. In a saucepan fry the onions with a little oil. If you have other veg that takes longer to cook like celery, carrots, swede, potatoes, etc. add it now
2. Once softened add all the other ingredients and cook for 15 mins or until the veg is cooked to your liking.
3. Season to taste

If you prefer a smooth soup then just blend it once it cooked. Add a little water if it’s too thick.