This is the last of the recipes I recently created for the Parenting Magazine in New Zealand. This soup is absolutely delicious for an autumn main meal or entree and goes wonderfully with a piece of rye or sourdough bread. I hope you enjoy it as much as we did.
Autumnal Tomato, Basil, and Potato Soup
2 large baking potatoes
2 cups vegetables stock
1 can organic tomatoes
3 Tbsp olive oil
2 large garlic cloves, crushed
1 large handful basil, washed, dried, and roughly chopped
½ tsp cracked pepper
1 tsp flaky salt
1 can cannellini beans
grated parmesan or mature cheddar
- Wash the courgettes and dry well. Roughly peal them, leaving lines of dark green and white. Cut into 2cm chunks. Place in a large saucepan.
- Peal the potatoes, and cut them into 2cm chunks. Add them to the saucepan.
- Cover the vegetables with 2 cups stock, plus 1 cup water. Bring to the cover, boil, and allow to simmer for 45 minutes, or until the vegetables a soft.
- Meanwhile, place the canned tomatoes, basil, olive oil, and garlic into a blender and blitz until well incorporated. Set aside.
- Once the vegetables are soft, using a potato masher, mash the vegetables in the soup until the soup is chunky and thick.
- Remove from the heat, add the tomato mixture, salt, and pepper. Mix well.
- Lastly, when the soup is to your liking, add the cannellini beans.
When serving, pass the finely grated cheese around the table for all sprinkle over their soup.
Feed, nourish, value yourself.