To­mato, squash, wal­nut soup

The Jewish Chronicle - - LIFE -

The soup is suit­able for freez­ing. The wal­nuts give the soup an ex­tra crunchy tex­ture. Serves 4-6

IN­GRE­DI­ENTS

1 tbsp olive oil

1 onion

1 potato

1 clove gar­lic

350g of toma­toes (3–4 large toma­toes)

450g tin peeled toma­toes 450g squash (a small squash)

900ml veg­etable stock 1 veg­etable stock cube

1 bay leaf

½ tsp dried oregano

1 tbsp fresh chopped basil 50g chopped wal­nuts salt and pep­per to taste fresh basil or fresh oregano for gar­nish.

METHOD

Peel the onion and gar­lic and cut ito small cubes. Peel and dice the potato.

Wash the toma­toes, cut each into 8 pieces. Rinse the squash and cut it into slices.

Have the veg­etable stock cube ready.

Heat the oil in a large saucepan and saute the onion, gar­lic and pota­toes for 5 min. Do not let them brown.

Add the fresh and tinned toma­toes, veg­etable stock, bay leaf and oregano.

Bring the soup to a boil and sim­mer for about 20 min­utes un­til the veg­eta­bles are cooked.

Add the squash and basil and sim­mer un­til the squash is soft. Let the soup cool slightly be­fore blend­ing.

Stir in the chopped wal­nuts and sea­son.

Gar­nish with sour cream and fresh basil or oregano and serve it with bread.

PHOTOS: JONATHAN WEIMAR, NEW NORDIC KOSHER KITCHEN

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