HEAD BLOG

With Xmas well and truly over and the consequences clearly showing, everybody at Head First is eating healthy foods at the moment. But Winter being Winter means that as well as healthy it has to be warming and nourishing. No salad leaves and carrot sticks for us.

With that in mind, Jeni spent an evening making tomato soup which she brought in for her lunches. I did the same but I have to admit, hers was marginally tastier than mine. So here is her recipe.

Ingredients (serves 2)

1 small onion
1 garlic clove
olive oil
I stick of celery (& leaves)
I large Carrot
2 large ripe tomatoes
Half of red pepper
1/2 Chopped red chilli
Sun Dried tomatoes
Roasted red pepper
Tomato puree
Basil
Parsley
pinch of sugar
Salt & Black pepper
Veg Stock

Sweat onions, garlic, red pepper & chilli in a pan for 5 mins. Add carrots & celery (with leaves) and sweat for a further 5 minutes.
Add Veg stock (about 1 and half pints of hot water). Boil for 5 or 10 minutes then add sun dried tomatoes, roasted red peppers, tomato puree, sugar, basil and parsley and simmer untl veg has softened. Add salt & pepper to taste before blending. Add more boiling water if perferable.

Serve (if you want a non healthy version, add single cream).