When it comes to quick, easy and cheap meals, you can’t beat soup.
Spicy Tomato & Lentil Soup
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Serves 4
Ingredients:
2 x 410g Ardmona Rich & Thick Chilli Tomatoes
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
2 tsp cumin
2 tsp ground coriander
2 tsp curry powder
500ml chicken stock
1 x 400g lentils, rinsed and drained
1 x 400g chickpeas, rinsed and drained
80g baby spinach
Salt and pepper
4 tbsp natural Greek yoghurt
¼ bunch of coriander leaves, to garnish
Method:
In a large pan, heat olive oil on medium heat. Add onions and cook for 3 minutes until soft and brown.
Add garlic, celery, carrot, spices and season with salt and pepper. Stir until vegetables are well coated and allow to cook for a few minutes.
Add cans of Ardmona Rich & Thick Chilli Tomatoes and stock. Bring to the boil and then simmer for 10 to 15 minutes.
Add lentils, chickpeas, and spinach. Stir to combine and warm through.
Ladle soup into bowls and garnish with yoghurt and coriander leaves to serve.
Tomato, Roast Capsicum & Bean Soup
Serves 4
Ingredients:
2 large red capsicum, seeded, quartered
1 large onion, wedges
3 garlic cloves, skin on
2 Roma tomatoes, quartered
2 tbsp olive oil
1 bunch sage, half leaves chopped, remaining fried to serve
2 tsp smoked paprika
1 tsp dried oregano
½ tsp dried chilli flakes
1 litre vegetable stock
2 x 410g cans Ardmona Rich and Thick Classic Tomatoes
140g Ardmona Tomato Paste
1 tsp sugar (optional)
400g can cannellini (white) beans, rinsed, drained
¼ cup thickened cream
Extra virgin olive oil to drizzle
Method:
Preheat oven to 200℃. Line a large oven tray with baking paper. Arrange capsicums skin side up at one end of tray with onion and garlic. Put tomatoes on opposite end of tray. Drizzle all with olive oil and season.
Bake 25-30 minutes, until beginning to char and soften. Peel capsicum (this is optional) and transfer to a large, heavy based saucepan with onion. Squeeze garlic from skins into pan. Reserve tomato wedges.
Stir sage and spices into capsicum mixture. Cook over a medium heat, stirring, 1 minute until fragrant. Pour in stock and tomatoes, then mix in tomato paste. Reduce heat to low and simmer, uncovered, 10-15 minutes. Mix in sugar and season.
Use a stick blender to puree soup. Stir in beans and cream. Serve topped with reserved roasted tomato wedges, fried sage leaves and a drizzle of extra virgin olive oil.
Tip: If preferred, omit cream and purée half the beans into the soup before stirring the whole ones through to serve.
Recipe and photos: https://spc.com.au/recipes/