One Soup – Three Ways

 

Simple Tomato Broth Soup (Serves 4)

  • 2 tbsp olive oil
  • 1 onion, peeled and finely chopped 
  • 1 clove garlic, peeled and finely chopped
  • 2 tbsp tomato puree
  • 1 tsp ground paprika powder
  • 3 carrots
  • 3 celery stalks 
  • 1 x 400 g / 14 oz can crushed tomatoes
  • 4 cups / 1 liter vegetable stock
  • sea salt
  • Fresh thyme
  • Fresh basil

 Instruction

Heat oil in a large thick-bottomed sauce pan on medium heat. Add tomato puree, onion, garlic and ground paprika and let sauté for 5 minutes. Peel and clean the carrots and celery and chop into bite-sized dices. Add to the pan and let sauté for a few more minutes. Then add chopped tomatoes and vegetable stock and let simmer under a lid for 15-20 minutes. Taste and adjust the flavoring, adding some fresh thyme or basil towards the end. You can also add more stock, if needed. Choose your favorite way of serving this soup, see recipe ideas below.

 

 

 

Vegan Cavolo Nero & Chickpea Soup (Serves 4)

  • 1 batch Simple Tomato Broth Soup (see recipe above)
  • 5 leaves cavolo nero or kale, coarsely chopped
  • 1/2 can cooked chickpeas (approx 100 g)
  • 1 tsp harissa or another chili paste (optional)
  • 1 avocado, to serve
  • lemon zest, to serve
  • olive oil

Instruction

Stir in chopped cavolo nero, chickpeas and harissa to the soup during the last minutes of cooking. Laddle the soup into serving bowls and top with avocado slices, lemon zest and a splash of olive oil.

 

 

Tortellini Drop Soup (Serves 4)

  • 1 batch Simple Tomato Broth Soup (see recipe above)
  • 1 bag good quality fresh tortellini
  • micro greens or sprouts, to serve
  • grated vegetarian parmesan cheese, to serve

Instruction

Simply drop the tortellini straight into the soup as it’s cooking on the stove. After about two minutes, it’s ready to serve. Divide into soup bowls, grate over parmesan cheese and top with micro greens and drizzle with olive oil.

 

 

Quinoa & Mozzarella Melt Soup

  • 1 batch Simple Tomato Broth Soup (see recipe above)
  • 2 cups cooked quinoa
  • 200 g buffalo mozzarella or burrata cheese

Instruction

Laddle the soup into serving bowls and add a couple of spoonfuls cooked quinoa to each bowl. Break the cheese into smaller pieces and let it melt in the hot soup. Top with a drizzle of olive oil, black pepper and fresh thyme.

 

Author: Green Kitchen Stories