Saturday 5th January 2013I used to make a Pasta and Bean soup. It had lots of veggies in it, and was good and filling. The recipe originally came from a book called 'Lunchboxes' by Jennifer Joyce, but we now have to amend it as we don't eat pasta or beans.
Tomato and vegetable soup
150g bacon lardons
1 large onion, diced
3 celery sticks, diced
2 carrots, diced
1 clove of garlic
1 tsp mixed herbs
500ml chicken stock
Fry off the lardons and remove from the pan.
Add onion, celery, carrots, garlic and herbs with a couple of tablespoons of olive oil and saute for about 10 minutes, until the onions is translucent.
Add lardons, stock and passata, bring to the boil and then turn down and simmer for 30 minutes.
Pulse chop the soup in either a food processor or hand held processor - you want a chunky soup that has a consistant feel.
This serves 4 generous servings.
I served this the celeriac bread from Liesel at Home. I cut the bread into individual servings and freeze it pre-sliced. It needs to be toasted to serve, as it is has a moist consistancy otherwise.