Broad Bean Pod & Gluten Free Bread Soup
Cheesy Potato Soup with Dill
Courgette & Apple Soup
Gingered Chicken & Sweet Corn
Golden Tomato & Courgette Soup
Lentil & Chard Soup (Salka)
Mushroom Soup with Blue Cheese
Squash & Sweet Potato Soup with a Sting
Thai Style Hot & Sour Mushroom Soup
Tomato Soup (or Sauce)
White Beetroot & Apple Borscht
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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Parve, Vegan Dairy Free, Naturally Gluten Free
We have had some of the highest temperatures on record and I have had one of the largest crops of yellow (and other colours) of tomatoes and courgette that I recall. The only problem is courgette don't freeze well au natural so we have to do something with them. Hence this soup - the quantities can be varied with not too great an effect, if you like tomatoes or garlic add more. You can use green courgette and red tomatoes but it won't be a glorious gold!! I like this soup cold but it is equally good hot.
250g (8oz) onion
250g (8oz) peeled potato
Stick of celery
1-1.25k(2-2 ½lb) of yellow courgette
375g-500g yellow tomatoes
5-6 cloves garlic
2-3 tbsp olive oil.
750 ml( 30 fl oz) water
Good handful of fresh basil
500-750ml (20-30 fl oz) extra water
If you want to peel the tomatoes you can by immersing them in boiling water for 2 minutes the skins should then virtually fall off.
Chop the onion, celery and the garlic. Heat the oil in a pan and sweat the onion mix for 4 minutes cover and reduce heat. Whilst this is continuing to sweat roughly chop half the courgette, add to the onion and then chop rest of courgette, and potatoes and these to the pan. Sweat for 5 minutes stirring as necessary to prevent sticking.
Quarter the tomatoes and add together with the water and half the basil and a generous pinch of salt. Cook until the potatoes are soft. Remove from the heat. When cool add the rest of the basil. Puree the soup down with a hand held blender or in a processor or liquidizer and season to taste.
If you are going to freeze the soup do not add the extra water, if you wish to serve, add as much as you want now to take the soup the consistency you prefer. The soup is parve but is lovely served with a swirl of cream for a milk meal.