Soup! I know! Technically it’s still summer, but as I write this the rain is drizzling down with no looks of stopping! The temperature has suddenly dropped this last week by about 10 degrees centigrade so soup is definitely on the menu!
This soup uses totally seasonal produce, freshly picked from the allotment. Tomatoes form the base, with onions, then courgettes, runner beans and spinach beet leaves give it all the fresh vibrancy and pack it full of vitamins.
Fresh seasonal soup… all grown on the allotment
We’ve been away as it’s the school holidays and had a lovely relaxing time with not much phone signal and very limited non-existent wifi! We’ll be home soon and no doubt the holiday will quickly become a distant memory! If you follow us on instagram you might have seen a few scenery photos – such beautiful clean countryside and mountains! Right outside our cottage were cows, sheep, and birds we don’t usually see such as Nuthatches, Chaffinches, Jays and Siskins… not forgetting the Red Kite circling overhead! I’m already missing the peace and tranquillity!
Cows enjoying their freedom?
View from the cottage
Let’s get to the recipe for the soup! Let me know if you make it and comment below with your thoughts! Speak soon! 😀
- 2-3 cups tomatoes roughly chopped
- 2 tablespoons tomato puree
- 1 litre cold water
- 1 large courgette halved lengthways then chopped
- 3-4 green beans sliced
- 4 small onions roughly chopped
- 1 tablespoon sweet paprika powder
- 1/2 teaspoon red chili flakes
- Salt to taste
- Pepper to taste
- 1 large handful spinach beet leaves or chard
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Put the tomatoes, their juice and the tomato paste in a large pan and heat until just starting to bubble.
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Pour in the water, stir, cover and allow to cook for ten minutes. Keep just below boiling.
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Add the courgette, green beans and onion, cover and cook for a further ten minutes on a medium heat.
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Sprinkle in the paprika, chili flakes and season with salt and pepper to your liking. Allow to cook for ten more minutes.
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Stir in the spinach (roughly chop if necessary) and allow to just cook through (2-3 minutes). Do a final taste test and adjust seasoning as necessary.
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Enjoy!
- Serve hot with fresh crusty bread.
- Add a spoonful of cooked pasta before serving.
- Have over a grain such a brown rice, or quinoa.
- Allow to cool before refrigerating for up to three days.
- Can be eaten cold.
- Use different spices - Italian herbs, basil, oregano, chili.
- Add a handful of peas with the spinach.
- Use more or less water for a different consistency.