Tomato & Red Pepper Soup, Garlic Bread, Crisp Spring Salad

Ingredients for the Soup
  • 2 tins chopped tomatoes
  • 4 red peppers (deseed and chopped)
  • 2 tablespoons of olive oil
  • 1 onion (peeled and diced)
  • 1 leek (diced)
  • 1 clove of garlic (peeled and crushed)
  • 2 carrots (peeled and diced)
  • 1 large (potato peeled and diced)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon tomato puree
  • 1 litre of chicken or vegetable stock (oxo cubes will do)
  • Sea Salt & Pepper
Method
  • Heat the oil in a large saucepan.
  • Cook the onion, leek, peppers and garlic until soft.
  • Add the tomatoes, carrots, potato, vinegar and tomato puree.
  • Gradually add the stock. Bring stock to boiling point, stirring all the time.
  • Simmer for 30 minutes, season and liquidise. Pass soup through a sieve.
  • Serve with salad & bread.
Ingredients for the Salad
  • 1 head of lettuce of your choice, washed
  • 1 large handful of soft herbs (parsley, coriander, basil etc)
  • 1 bunch of spring onion (peeled and trimmed)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 lemon, squeezed
  • 1 tablespoon honey
  • Salt & Pepper
Method
  • In a large bowl combine oil, vinegar, lemon juice and honey.
  • Toss in lettuce, herbs & onion.
  • Season with black pepper & salt.
  • Serve.
Ingredients for the Garlic Bread
  • 2 baguettes
  • 4 cloves of garlic (peeled and crushed)
  • 6 table spoons olive oil
  • Sea salt
Method
  • Cut open the baguettes lengthways.
  • Spread oil & garlic on both sides.
  • Sprinkle with sea salt and bake until crispy.

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