Soups and Simple Savouries

Tomato Soup . . . . .

• vegetable oil (olive oil is best)
• 1 medium onion
• 2 tins tomatoes
• 2 tsp sugar
• 1 tsp molasses
• 1 tsp bouillon
• pepper

finely chop the onion.

fry the onion in the vegetable oil until the onion goes clear.

liquidise the tomatoes with the onions and return to the heat (or just add the tomatoes chopped if you prefer ‘chunky’ soups)

add the sugar, molasses, bouillon and pepper to taste.

serve the soup with thick slices of warm fresh bread.

try giving the soup a fresh summer flavour by adding fresh herbs like basil, coriander leaf or parsley just before serving.

Sun-Dried Tomato Paté . . . . .

• 3 tbs olive oil
• 150 g red lentils
• 1 packet sun-dried tomatoes
• 1 tbs chopped fresh basil (or 1 tsp dried)
• 1 large onion
• 1 clove garlic
• black pepper

soak the tomatoes in water for at least 20 mins and drain.

cook the lentils in enough water to produce a thickish puree.

chop and fry the onion and garlic in the oil until soft.

chop tomatoes and add to the onions for 5 minutes.

add onion mix to lentils; liquidise and add pepper and basil to taste.

chill and serve with toast, ciabatta or pasta.

Carrot Soup . . . . .

• 1 tbs sunflower oil
• 1 small onion
• 2 small carrots
• handful white rice
• 1 pint water
• 1 tsp bouillon
• salt and pepper
• squeeze of lemon juice

finely chop the onions and carrots.

fry the onion in the oil over a medium heat until transparent.

add the carrots and cook for a minute then add the rice, water and bouillon.

simmer for 20 to 25 minutes until the carrots and rice are soft.

liquidize the soup and salt, pepper and lemon juice to taste.

serve with warm fresh bread.

as a variation try using orange juice instead of lemon or fresh coriander leaves to add an extra fresh taste.

Mushroom Crispes . . . . .

• 225 g button mushrooms
• 170 g wholemeal flour
• 1 tsp baking powder
• 3 tbs vegetable oil
• 200 ml soya milk
• salt and pepper
• vegetable oil for frying

clean the mushrooms and wipe them dry.

make a batter by whisking together the flour, baking powder, oil and enough milk to make a thick creamy mixture

beat the mixture for a few minutes then add the seasoning

dip the mushrooms in the batter and deep fry on a medium heat until golden.

drain the mushrooms and serve hot.

Nut & Seed Snack . . . . .

• 30 g pumpkin seeds
• 30 g sesame seeds
• 30 g pine kernels
• 30 g sunflower seeds
• 30 g chopped hazelnuts
• 1-2 tsp soy sauce

heat the nuts and seeds in a dry frying pan.

when the seeds start ‘popping’ and the soy sauce.

serve with a tasty pint of home brew or other goodies!