What to do with all of these tomatoes that won’ t turn red? I’ve looked on the internet for some inspiration though I’m not the biggest fan of chutney and wanted to do something with the ingredients that I already had so I made a really tasty soup, I find soup a great way to use up leftovers and it’s great for freezing for mid-week lunches for ‘T’ and I with some home made bread. The courgetter used was grown by my husband’s colleague, the tomatoes from our garden and the chicken stock was in the freezer from a roast that I made a couple of weeks ago.
4 x large carrots
1 x chopped capsicum pepper (I used a red one)
4 x cup fulls of tomatoes (red, green and inbetween!)
1 x large courgette
1 x large baking potato
2 x sticks celery
1 x red onion
enough water/stock to cover all ingredients
seasoning & mixed herbs.
knob of butter
Add the chopped onion to a pan containint melted butter, cook until softened then add the rest of the vegetables and cook for a few minutes. Cover with stock and bubble away until all veg is tender and blitz with a blender.