Tomato soup is such a satisfying and simple dish, especially in the cold winter months… here’s how I make mine
Its not too rich, and the flavours are fresh and subtle
This recipe will make 3-5 bowls, depending how hungry you are 😉
- 1000g vine tomatoes/ approx 10-12 tomatoes
- 1 large garlic clove, peeled
- 1 onion, chopped into quarters
- 1 star anise
- 1 cinammon stick
- 1 tsp mustard seeds
- 2 tsp crushed ginger
- 2 tsp dried mixed herbs
- 2 vegetable stock cubes or equivalent
- Juice of 1 large orange
- 3 tsp Apple cider vinegar
- 150ml tomato passata
- 2tbsp tomato puree
- 1 large/heaped tsp chopped rosemary
You will need:
- Wash the tomatoes and put them in a large saucepan- no need to chop them as the soup will be blended
- In a separate frying pan, dry fry the cinammon stick and star anise for 30secs to 1 min to release the aromas
- Add these to the pan with the tomatoes and add the garlic clove, onion, ginger, mustard seeds and herbs
- Add water, freshly boiled, to a level which almost covers the tomatoes
- Add the stock cubes, orange juice and simmer for 30 minutes
- After 30 minutes, remove (but save) the star anise and cinnamon stick and blend the soup to a smooth consistency
- Return to the pan
- Add back the star anise and cinnamon stick
- Add the 3tsp Apple cider vinegar, 150ml passata, 2tbsp tomato puree, 1tsp rosemary and some black pepper.
- Simmer again for about 30 minutes
- Take out the cinammon stick and star anise
- Its now ready to serve!
- I like my tomato soup a bit runny. If you like it thicker, gradually add cornflour mixed with cold water until its the consistency you like
My secret recipe for sweet and sour sauce. Its not bright pink or really sweet, but its much healthier and the flavour is much fresher than from a jar or takeaway.
Its made from fresh fruit and chinese spices, and has much less sugar and salt than a takeaway version. It has a fresh orange fruity flavour, with lovely aniseed undertones. Plus its really simple to make!
I’ve just given the recipe for the sauce here, so you can add it to whatever stirfry that you like. I sometimes add it to crispy roasted cauliflower, which is sooo good! (I am obsessed with roast cauliflower dishes)
In a pan mix together:
- juice of 2 large oranges
- juice of 3 limes
- 2 small or one large sliced or chopped garlic clove
- 1 large tsp chopped or mashed ginger
- 2 star anises
- 5 cloves
- 2 tbsp white sherry
- 1 tbsp soy sauce
- 2 tbsp maple syrup
- 1 large tsp / 1 crumbled cube of stock
(If you like spice, add half a chopped chilli)
- Heat til it comes to the boil, then turn down and simmer. Stir occasionally.
- Simmer until reduced by about a third
- Fish out the star anise and cloves.
- If its not as thick as you would like, slowly add cornflour mixed into cold water, mixing all the time.
- Add a tbsp of the mixture, mix until it stops thickening.
- If not thick enough, add a tbsp more….And so on until its the consistency you like.
- Add to your favourite stirfry, and enjoy
Because who doesn’t deserve to treat themselves every now and then?
These pancakes are made with chickpea flour, so they are full of protein; so you still can feel virtuous when you pour maple syrup all over them 😉
Plus they are dead easy to make! And tasty too of course!
1 cup chickpea flour
1 1/4 cups plant milk
1tbsp stevia (truvia)
1 1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp baking powder
Whisk flour,milk, cinammon, nutmeg and stevia for 5 mins
Next add the baking powder and whisk for 2 or 3 more mins
The batter will be more thick and have a few bubbles
Now its ready to make pancakes with… (you can keep the batter overnight if you want to prepare it in advance)
Add thick portions of the batter to a non stick pan, preheated with a tbsp oil
fry thick pancakes for about 3 mins on the first side, at high heat or until golden
Bubbles will rise up and pop
Flip, and fry on the other side for 2 mins
Put in the oven for 5 mins to cook the insides and also keep warm while you cook the rest
After you cook the last one put in the oven for 2 minutes just to make sure the inside is cooked.
Now it’s time to serve those badboys
Top them off with your favourite topping;
I love toasted pecans and maple syrup, but you could do:
Toasted nuts, cacao nibs and maple
Banana and chocolate sauce
Warm blueberry jam and berries
Raspberries, dark chocolate and golden syrup
Let me know any toppings you’ve tried at @hungryvegan_norwich
If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.