Christmas tis the season for good food, family and friends. It is the time for the drinks to flow and the uninhibited carefree consumption of stollen, mince pies and yorkshire puddings.
January is not. And if your post-christmas step has changed from a skip to a plod you are not alone.
However after the bounty of delicious food which dominated throughout December, a diet consisting purely of wilted lettuce and carrots and water is hard to swallow.
I have instead converted from yummy stodge to yummy soup. very easy to make and very easy to swallow. Dispatched with a bread roll, I find tomato and basil soup a happy antidote to my food bother.
- half an onion
- a clove or two of garlic
- any sprigs of herbs (Rosemary, thyme or Basil) this is optional
- olive oil
- balsamic vinegar
- seasoning salt and pepper
Chop everything up into slices and segments (except basil if you are adding it) and place on tray
Drizzle with olive oil and a smidgen of balsamic vinegar and season with salt and pepper
shake the tray and contents gently to coat everything in oil
place in preheated oven at about 190C and allow to roast gently for 10-20 minutes until everything is soft
Pour all smooshed tray backed goods into a saucepan and add just enough water to cover, not too much or this will become flavoured hot water. You can also add half a stock cube at this point if you are partial to stock in soup. This is where you would add your basil if you had it.
Allow to simmer gently for another 10 minutes, remove from heat and blend.
Reheat if desired, pour into bowl and eat with bread and butter. (apparently a bit of fat is good for you)
This is my basic formula for all soup recipes, I either pre roast and then simmer or just simmer but the process stays generally the same and the tomato can be substituted for carrots, potatoes, butternut squash, anything you feel like really.
Perfect because it is warm, easy and filling and also very cheap – I would guestimate at this costing about 60p to make.