Continuing on the Italian theme I was intrigued by the “Soffritto”. This is the base for many Tuscan dishes including soups.
Why a base I thought this could make a soup in and of itself. So yet again I grabbed my chopping board and set about making a Soffritto to put in my Soup!
I used the balance of my tomatoes from my veg box and began to create the soup.
Approximate Calories: 600 (150 calories per serving – add about 150 calories if you have the cheese and bread)
- 1 tablespoon of rapeseed oil (other types of oil will do)
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 3 medium carrots, finely chopped
- 10-12 small tomatoes, finely chopped (5-6 large tomatoes)
To make the Soffritto heat the oil in frying pan, add the onions, celery and carrots and soft fry for about 4 minutes.
Then add the chopped tomatoes to the Soffritto and fry for a further 8 minutes. While that’s going on add the rest of the ingredients to the soup maker
- 1 green pepper chopped
- 1 potato chopped
- 2 knorr beef stock pots (Chicken or Vegetable stockpots will do as well)
Then pour in the Soffritto over the other ingredients in the soup maker
- Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan
- Set the soup maker to smooth.
- Alternatively put all of the ingredients into a saucepan when ready and bring to the boil, then simmer for 20 minute’s or so then blend when done until smooth.
- For a thinner soup add more water for a thicker soup add less water.
- Optional – Parmesan cheese and crusty bread as desired (cheddar can be used)
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