Green tomato and red lentil soup

Serve this delicious soup with a spoonful of natural yogurt and some flatbread. I have frozen quite a few 700 gram bags of green tomatoes so that I can make this soup during the winter months when there are not as many fresh local vegies available.

2 Cloves garlic
1 brown Onion
2 medium carrots
2 stalks celery
½ teaspoon cumin
½ teaspoon garam marsala
½ teaspoon ground coriander seed
¼ teaspoon chilli
¼ Teaspoon dry ginger
700 grams green tomatoes
150 grams red lentils
700 ml chicken stock salt and pepper

Peel and dice onion, carrot, celery and crush garlic and saute in a dash of olive oil in a heavy based pot for about 2 minutes, add spices and saute for a further 2 minutes. Add the chopped tomatoes, lentils and stock and simmer for about 40 minutes season with the salt and pepper and serve.

In the thermomix peel the onion, carrot, and garlic add to the bowl with the celery chop speed 3/ 5 seconds. Cook 2 minutes/ 100C/speed 1. Add spices and cook 2 minutes 100C speed 1. Add tomatoes, lentils and stock and cook 40 minutes/100C/speed 1. Puree 1 minute/speed 9, or if you like your soup a little chunky just chop speed5/5 seconds. Season with salt and pepper and serve.

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Carrot and Pumpkin soup with brown and sage

 

1 tablespoon butter
2 cloves garlic
20 big sage leaves
5 large carrots
1 onion
1 litre veg or chicken stock (or 1tbs stock paste with 1 litre water)
300 grams pumpkin
pepper and salt
To make on the stove top: in a large heavy base pot heat the butter until it starts to froth and slightly brown add roughly chopped garlic and sage and sauté until tender. Add roughly chopped carrots and onion and sauté for a further 3 minutes and then add stock pumpkin and a pinch of pepper and bring to the boil and simmer gently for about 20 minutes or until the carrots and pumpkin is cooked and soft. Puree in a blender or with a stick blender and season with salt and pepper and serve.

To make in the thermomix: add the peeled garlic cloves to the bowl and chop 4 seconds/speed 4. Add butter and sage and cook 4 minutes/speed 2/ varoma temp. add peeled and roughly cut onion, carrot and chop speed 4/ 10 seconds. Add stock and a pinch of pepper and cook 25minutes/speed 2/100C. Puree slowly going to speed 10 for 1 minute and season with salt and pepper and serve.

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!