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Tomato
and pepper Soup
My
mum had some of this out of a can, and enjoyed it, so I
decided to make a fresh version.
You
need - for 4 medium bowls:
2 large red peppers
8 tomatoes skinned and chopped
1 onion finely chopped
1 stick of celery finely chopped
1 clove of garlic finely chopped
1.5 pints of veg stock
olive oil
salt and pepper
basil
thyme
pasta bows (farfalle) optional
Blister
and skin the peppers as described in
'Rasta pasta'. Chop them finely. Put the onions and
celery in a large pan with some olive oil and fry until slightly browned. Add the garlic, peppers and tomatoes
and cook for a further 2-3 minutes. Pour in the stock,
bring to the boil, add the pasta if you want to use it,
cover and simmer for 10mins or the cooking time on the
pasta package.
I like to leave this soup chunky, but you can blend it
if you like . Don't worry about blending the pasta, it's
quite interesting.
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