What’s Cooking – Sweet Red Pepper and Tomato Soup

Today I would love to share with you a recipe for Sweet Red Pepper and Tomato Soup. This recipe comes from “The Superfood Kitchen” cookbook by Parragon Books.

What’s Cooking – Sweet Red Pepper and Tomato Soup

What are superfoods you might ask?

Well, superfoods are nutrient-rich foods considered to be especially beneficial for your health and well-being.

“The Superfood Kitchen” cookbook is packed full of recipes helping you get the most out of your food. You can pick from breakfast, lunch and snacks, main courses as well as the essential desserts and baking selection. Each one of the 50 recipes included in the book have clear indications of its calories and other nutritional values.

I started my discovery of this cookbook with their Sweet Red Pepper and Tomato Soup recipe. We totally loved this soup and I am confident you will enjoy it as well.

So, let’s get cooking 🙂

This recipe will serve 4. You will need 10 minutes to get things ready plus an additional 35 minutes of cooking time.

Sweet Red Pepper and Tomato Soup - Ingredients

Ingredients:

  • 2 red peppers; deseeded and finely chopped
  • 1 onion; finely chopped
  • 1 garlic clove; finely chopped
  • 300g canned chopped tomatoes
  • 1tbsp olive oil
  • 2tbsp cold water
  • 1.2 litres vegetable stock (homemade obviously the preferred option)
  • Salt and pepper to taste
  • Fresh Basil (optional)
  • 250g fresh tomatoes; finely chopped (optional)

Method:

Put the oil, water, peppers, garlic and onion in a saucepan over medium heat and cook for 5-10 minutes.

Sweet Red Pepper and Tomato Soup

If you are using fresh tomatoes this would be the perfect time to add them then cover with a lid and simmer for additional 10 minutes.

If not… Then still just cover with a lid and simmer for an additional 10 minutes.

Add tinned tomatoes and stock, season with salt and pepper and simmer uncovered for 15 minutes.

Serve garnished with fresh basil if you choose to use it.

Optionally you can add the fresh basil into the soup together with the tinned tomatoes and stock; it will change the final taste of the soup (not sure if it will make it better… I would guess the basil taste to be more pronounced, we didn’t cook it this way so I can’t comment with authority).

What’s Cooking - Sweet Red Pepper and Tomato Soup

So, why this soup is so special?

All peppers are rich in vitamins A, C and k, but red peppers are simply bursting with them. Antioxidant vitamin A and C help to prevent cell damage, cancer and diseases related to aging and they support the immune function. And best of all one serving is less than 100calories 😉

What are your favourite superfoods?

***
The Superfood Kitchen
ISBN 978-1-4723-6454-8
Published by Parragon Books Ltd in 2014
Part of Love Food
Number of pages: 128
RRP: £8
Paperback; perfect bound

*I received this book for free from Parragon as a part of my Book Buddy pack.

What’s Cooking – Fresh Tomato Soup with Crispy Pork Bits and Wild Rice

Fresh Tomato Soup with Crispy Pork Bits and Wild Rice

I love tomatoes, especially the home grow kind – fresh, sweet, full of aroma… There are so many dishes they can be used for and Fresh Tomato Soup is one of the meals I enjoy the most.

There is however a huge difference between home grown tomatoes and the ones you can buy in a supermarket. If you want to make a truly tasty tomato soup you simply can’t buy the cheap range ingredients. Don’t get me wrong I am not trying to suggest that value or so called salad tomatoes aren’t good for anything, but they aren’t for sure good enough for a tomato soup. In order to get the flavours you need to splash on a higher end of veggie section, or even better hunt your local farmer down (yes, I know this might not be so easy at this time of the year… My apologies, it took my ages to get around to actually writing this recipe down and the tomato season is over).

So, let’s start with the ingredients:

  • 500g of chicken – we used chicken thighs, which are actually perfect for the soup
  • 300g of smoked pork belly
  • 2 carrots
  • 2 parsnips
  • 1 large leek
  • ½ large celery; the root end (so called ugly part), not the nice stalks
  • 1kg of ripe, good quality tomatoes
  • 1 large onion
  • Good handful of chopped basil
  • 1tbs of pepper corns
  • 2 bay leaves
  • 100g of wild rice
  • Salt and pepper to taste
  • Olive oil for frying

Method:

Wash and peel all root vegetables – carrots, parsnips, celery and leeks – place them into a large cooking pot, add chicken, pork belly and a pinch of salt, pepper corns and bay leaves then fill with water about 2-3cm lower than a rim of the pot.

2. Fresh Tomato Soup with Crispy Pork Bits and Wild Rice

Fire-up the cooker and let it cook for at least a couple of hours.

In a second pot start cooking your rice. The rice doesn’t have to be hot when your soup is served so it can be cooked well in advance. Make sure that your rice isn’t overcooked in fact it is better slightly undercooked. You really don’t want to have sticky rice in your soup. Oh, and don’t forget to add a bit of salt to your water.

Now would be a good time to start working on our tomatoes. Wash them well and place in a large bowl. Boil a kettle of water and pour hot water over your tomatoes and let stand for 30sec or so, this will allow you to remove the skins without any problems. Skin the tomatoes and chop into 1cm cubes.

3. Fresh Tomato Soup with Crispy Pork Bits and Wild Rice

Chop the onion and prepare a good handful of fresh basil.

Take a large frying pan; add a bit of olive oil and start with frying your onions. Fry them until soft but still light in colour (don’t let them change the colour). Add the tomatoes and basil and fry on a low heat for around 10 minutes.

4. Fresh Tomato Soup with Crispy Pork Bits and Wild Rice

Once done, pop all of the mixture into your soup. Let it all boil again and cook for further 30 minutes.

Now is a messy part. We have to remove all the meat from our soup and all other large chunks. You can use a sieve to do it or just use spoon with holes and fish out all the necessary ingredients.

Put the pork belly aside for the moment.

De-skin, peel and chop your chicken meat.

Cut all the root vegetables you want back in your soup into smaller chunks. (You can chop the veggies up at the start of the cook but I use big size veggies as sometimes I have to discard some of them like the celery in order for family members to actually try the soup, and I don’t want to lose any of the flavours by missing them out completely).

5. Fresh Tomato Soup with Crispy Pork Bits and Wild Rice

Pop your veggies and chicken back to the pot and use a food blender to turn your soup into a cream.

Add fresh ground pepper and stir well.

Chop your pork belly up into small bite sized cubes.

My Fresh Tomato Soup with Crispy Pork Bits and Wild RiceFresh Tomato Soup with Crispy Pork Bits and Wild Rice.

Serve the soup in a bowl with the small pork belly chunks and a spoonful of the earlier cooked rice.

Enjoy!

my Fresh Tomato Soup with Crispy Pork Bits and Wild Rice.Fresh Tomato Soup with Crispy Pork Bits, Basil  and Wild Rice

Link up your recipe of the week