Posted: Fri Sep 18, 2009 5:44 pm Post subject: roast tomato, pepper and garlic soup
I didn't measure anything, so this is a bit loose....
2.5 lbs tomatoes, roughly chopped with skins and seeds left on
3-4 peppers, deseeded and roughly chopped
1 bulb of garlic, trimmed and skinned, but cloves left whole
2 chillis
rosemary sprigs
red wine vinegar
olive oil
fresh basil
prob about 100ml orange juice
cooked lentils (maybe a cupful)
put tomatoes, peppers, garlic, chillis and rosemary in roasting tin. glug on some olive oil and mix.
roast for about 1hr GM5/200C until the veg is soft and there's liquid in the pan.
Leave to cool. Add in lots of fresh basil, the juice (this was a bit of a random moment of inspiration, but it seems to work!) and vinegar and whizz up, but not to a smooth puree (I like my soups rustic). Add the lentils and mix. Add a little water if it's too thick.
I tend to make my soups thick, freeze them in ice cube trays and when I use them I add more water as it saves on freezer space! _________________ Aqui, T and Baby Jack!
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