I love to make soups, and keep them in jars in the fridge for lunch or dinners during the week. Just tip some out into a bowl, heat and serve!
This is more for my own reference than anything else, but I have adapted a recipe from my Thermomix cook book and don’t wish to lose it!
Bottled Tomato and Capsicum Soup
Ingredients
half tsp ground black pepper
500g Ripe Tomatoes, halved (or canned whole tomatoes)
2 onions (quartered)
1 red capsicum
1 red chili (remove half the seeds for a milder flavour) or tabasco sauce to taste
50g tomato paste
1 tsp white wine vinegar
1 tsp sugar
Small bunch fresh parsley
2 tsp dried basil
500g water
2 stock cubes (or 2 tbsp Vege Stock Concentrate)
Sea Salt to taste
Cook all ingredients in the Thermomix for 15 minutes at 100 degrees C on speed 1. At the end of the heating time, blend for about 30 seconds going slowly from Speed 1 to Speed 8 (keeping the MC or a larger cup over the hole to avoid splashing – HOT!).
Adjust seasoning before serving. Serve sprinkled with parsley or basil.
(Note – if too spicy or salty, add sugar. If too sweet, add salt.)
For those that are not using a Thermomix (poor dears), you will need to food process the ingredients after you cook over a stove.
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