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!

Link to Soffritto

I used the balance of my tomatoes from my veg box and began to create the soup.

Serves: 4

Approximate Calories: 600 (150 calories per serving – add about 150 calories if you have the cheese and bread) 

Ingredients

• 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

Method:

• 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)