Tomatsuppe med Grønkålspesto

Tomato Soup With Kale Pesto

Serves 4-6

♦ 2tbsp olive oil

♦ 1 large red onion, chopped

♦ 1 clove of garlic, chopped

♦ 1tsp tomato purée

♦ 800g tomatoes, roughly chopped

♦ 500ml water

♦ 1tsp pink Himalayan salt or sea salt

♦ 5 basil leaves

For the kale pesto

♦ 200g kale, leaves only, stalks discarded

♦ 100g basil

♦ 2 cloves of garlic

♦ 200ml olive oil

♦ 100g pine nuts

♦ 80g freshly grated Parmesan cheese

1First

make the kale pesto. I like quite a coarse consistency so I blend the kale, basil and garlic first with the olive oil, then I add the pine nuts and Parmesan and pulse a few times so it’s chunky. 2If

you like a smooth consistency, then blend all of the pesto ingredients together until combined and smooth. Set aside until needed.

3To

make the tomato soup, in a large, deep saucepan, heat the olive oil over a low heat, then add the onion and fry for 1–2 minutes, then add the garlic, and after cooking for 1 minute, add the tomato purée. 4Continue

to cook over a low heat, and when the colour changes to slightly orange, add the chopped tomatoes and simmer for a couple of minutes. 5Now

pour in the measured water and add the salt. Leave to simmer for about 15 minutes, then add the basil, tearing the leaves, and cook for another couple of minutes. Take off the heat, pour into a blender and blend until you have the desired consistency. 6Serve

the soup immediately with a spoonful of the kale pesto in the middle of the bowl, or with some type of pasta for your children.

Top tip:

My darling daughter Josephine fell so in love with my homemade fresh tomato pasta sauce that we decided to make it into a soup. This soup makes a great warming meal for grown-ups, and also works really well for children, especially if you add small cooked pasta shapes to it.