Tomato, squash, walnut soup
The soup is suitable for freezing. The walnuts give the soup an extra crunchy texture. Serves 4-6
1 tbsp olive oil
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.
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.