There’s nothing not to love about this easy, healthy, tasty, hearty, soup . You can also switch or add other vegetables so don’t be frightened to experiment.
1 medium courgette
1 red onion
handful of mushrooms (optional)
1 whole garlic
1 x 400g tin of tomatoes
750ml of vegetable stock
salt & pepper
1/4 tsp Chilli flakes
1 heaped tsp dried or fresh basil
Preheat the oven 200 C (Fan 180 ) 400F (Fan 375)
Generously cover a baking sheet with olive oil
Wash and cut vegetables and place on the baking tray
Garlic – remove as much of the outer skin that you can and slice of the top of the whole garlic
Season with salt and black pepper
Generously sprinkle more olive oil on top and with hands mix and turn everything together ensuring everything has a coating of oil.
Pop in the oven for around 30 minutes.
Once out put the garlic carefully to one side
Place the roasted vegetables into a large saucepan, add the tin of tomatoes and the stock and place on the heat.
Return to the garlic place on a breadboard the skins should pretty much be falling off or squish out once pressed with the side of a knife. If it does not pop them back in the oven for another 10 minutes. Place garlic in saucepan with other veg, basil and chilli flakes.
bring the contents nearly to boil and then simmer for 10 mins.
Take off heat, and use a blender to create a smooth consistency.
Serve with your favourite crusty bread and enjoy!
For increased volume without losing flavour add another tin of tomatoes and/or 500ml 1/2 pint of stock, you will have a thinner consistency.
Freezes well if using a jar to freeze, remember to keep an inch space from the rim and preferably stand upright.
Other Soup Recipes
Click on the links below to see some of my other favourite soup recipes you may like.
Making your own dairy-free plant based milk is easy, eco-friendly and good for you. Here are 3 options – Oat Milk, Almond Milk and Rice Milk. I frequently make these at home mixing with a blender and storing in glass jars that I constantly reuse. Think of all those plastic bottles and cartons that no longer need to be processed or possibly going into landfill, depending on your recycling options.
It’s super easy and very satisfying. See the recipes below.
Although I have soaked for just 2 hours when in a rush, for best results soak oats overnight.
Oats 1 cup
Water 4 cups
Salt 1/4 teaspoon
Maple Syrup 1 tablespoon
Start by soaking your oats overnight. It doesn’t matter how much water you use as long as they are covered in enough water.
Once soaked sieve or strain them getting rid of the old water and giving them a rinse with cold water.
Place in your blender, add the fresh water, salt and maple syrup then blend for 1-2 minutes, or until you have a smooth consistency.
Then simply strain the contents of the blender through a strainer, sieve or muslin cloth, and voila! You have a creamy tasty oat milk!
The milk will last approximately 4-5days. So it is important to make enough for your use but not too much. Once you have done it a few times you really get very quick, its just remembering the soaking. You can play with the sweetening flavourings too.
For best results soak the almonds in water overnight.
Here are my 5 Top Cookbooks for usability in the kitchen. One of the key elements has been accessibility to ingredients as well as meal cost. In this challenging 18 months, how we live our lives, and certainly shop has been modified or even changed completely even if it has only been temporary. Plant based meals are now common place and encouraged so testing and including plant based cookbook options was a must.
The following cookbooks all have great recipe ideas for all culinary tastes and budgets, and of course they always make for great gift ideas, and all of them can conveniently found on bookshop.org. For UK bookshop.org clickhere. For US bookshop.org click here or for Amazon, just click on the image!
Just before lock down in the UK I had happened to pick up this great cookbook by Dale Pinnock at my local library . So pleased I did , as with takeaways shut, this was a great go to alternative. He advertises as a healthy, budget-friendly takeaways for everyday cooking, and it did do what it said on the tin!
One of my bug bears is ingredients I’ve never heard of or cant find in my local supermarket. Given the restrictions during lockdown, this was even more relevant. The book is broken up by chapters for each countries recipes. It covers Indian, Chinese, Italian, Japanese, Middle Eastern, Thai and grills and classics. So a wide range is covered . I happened to start off with the Egg and vegetable fried rice, which was lovely. I also made it with with white rice when I didnt have brown and even a mix of the two, when rice stocks were low at my house. They were all equally delicious.
As we love an Indian, I quickly went to that department. The Power Pilau Rice, although I didn’t bother with the goji berries, as I didn’t have any. The Chana Masala was also great. I didn’t worry too much with the Italian dishes just because I make a lot of Italian anyway. Although I did like the sound of the Spaghetti Puttanesca. The Middle Eastern Fasula was nice, although I swapped in a non meat alternative. The whole family loved the Thai-Style Lentil Stew. Although I didn’t have lemongrass stalks and used lemongrass paste instead.
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