Make Monday – Spicy tomato soup


The other day I was feeling very under the weather and all I wanted was a nice hot bowl of soup. My mum used to make this flavourless vegetable soup when we were younger which was amazing when you were unwell but not great on the taste buds otherwise. I wanted to pack as many vegetables while keeping a smooth consistency so I kept it pretty simple. It is spicy but if you can handle roti chenai you’ll probably be fine otherwise, just use half a teaspoon of chilli. If you’re sick the extra heat is great for clearing out your sinuses!

I reckon if you took away a can of tomatoes it would make a great sauce or purée but if your like your soup to have a more watery consistency then add another can of tomatoes.

1 medium onion diced
1 heaped tsp of minced garlic
2 zucchini diced
2 carrots diced
1 red pepper roughly chopped
3 x 400g chopped tin tomatoes
A good tablespoon and a bit of olive oil
1 heaped teaspoon of tumeric
1 heaped teaspoon of ground chilli powder

Chop all your ingredients as above and do the onions last (less awkward chopping while you’re crying) Heat the oil in the pan and add your vegetables. Sauté on a low heat as you want your vegetables to be nearly cooked. A good indicator is when your carrots are al dente. Add in your spices and stir until they’re fragrant and covering the vegetables. Add your tomatoes and turn up the heat until it’s boiling. Simmer until tomatoes have reduced but still leaving enough to purée. Add it to your food processor or blender in parts for ultimate smoothness. Serve with warmed bread or something that can give your mouth a break from the heat ;).


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