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Main course soup di Philipio
It's been six days of OJ-swigging and Echinacea-guzzling, but the FKhousehold still can't shake off a cold. Stuffy nose, blocked ears, and it'sbrrr outside too.
So there was only one thing on the menu for dinner: athick, warm soup.
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Luckily, I had just the recipe: one from my dad. He doesn't do that much cooking, what with his job, a sideline in DIY call-outs for his kids and practising in case the World Solitaire Championships get in touch, but my dad does have a manly Guinness apron and a few signature recipes that bubble away on the weekends.
His warming main-course vegetable soup is one of my favourites. It's a little like Minestrone, but thicker. Thebeauty of it is that you can make it using almost whatever your freezer/cupboardcontains, so it's doable even when a miserable nose means you haven't been to the shops yet this week.
Ingredients (serves four)
Dash of olive oil
- One onion
- A clove or crushed garlic
- Tin chopped tomatoes
- Mixed herbs
- Tin baked beans
- Extra veg, choose between 2 chopped carrots, handful of frozen peas or sweetcorn or diced potatoes, tinned beans or other veg PastaSquirt of Ketchup and Brown Sauce
Optional: grated Parmesan, crusty bread for dunking
Method
Fry the chopped onion and a little garlic until caramelised. Add 1 litre boiling water, the chopped tomatoes, and a twist of salt and pepper, half the baked beans, plus dried herbs. Use a stick blender (super useful and available for less than a tenner) to liquidise the soup Add the rest of the baked beans, and your desired veg. When all cooked and soft, add a small handful of pasta for each person
Add the sauce squirts. When the pasta is soft, serve with greater parmesan, and crusty bread (this focaccia works a treat for dunking) and top with herbs - fresh coriander is my favourite.
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Posted in Cleaning Services Post Date 07/30/2017