I’ve been reading Jacqueline’s fab Scottish food blog Tinned Tomatoes for quite some time; watching from the wings as the ‘No Croutons Required‘ soup challenge comes and goes each month. This month’s challenge was to create a ‘frugal‘ soup or salad inspired by store cupboard favourites, leftovers or vegetables plucked from the garden. Returning from the allotment on Sunday I decided I’d pick up the NCR gauntlet to create a nourishing soup that would warm me up, boost my immunity and most importantly fill me up. A brief rummage through the fridge and freezer resulted in these ingredients … being cooked like this… with a hearty sprinkling of coriander and cumin seeds.
A recipe in pictures for you! If you’d like to check out the other soup or salad entries and cast your vote click here. If you’re curious to know why I chose these ingredients:
green tomatoes – not enough to make chutney and a bit tired of all that stirring and bottling now anyway!
carrot – the last chunk of my ‘bargain of the month‘ carrot – bought from the Farmer’s Market for 20p and the size of wine bottle!. It wasn’t at all woody but I grated it to reduce the cooking time and retain the vitamin content.
garlic – sprouting and begging to be used. I didn’t realise when I bought this garlic that they were single whole bulbs, rather than cloves. As it cooked up it was stingingly strong but once the other spices and the coconut milk were added the dominance of the garlic mellowed. It was probably equivalent to about 4 cloves.
chilli – added with the carrot, simmered and then removed before blending. It added a nice kick that would have knocked me sideways if I’d left it in being a bit of a lightweight in the chilli department. These chillis of Dave’s are really hot as I discovered when nibbling the end of the grated carrot and getting tingly lips from my chilli hands!
coconut milk, leftover from a curry I made a few weeks ago and frozen. You can guess why I added it.
(butter beans… not added as the soup was thick enough without them and I didn’t want to alter the balance of flavours created)
creme fraiche – the dregs of a pot soon to be out of date to make it a little creamier. If left out this soup is suitable for vegans.
pitta bread – toasted and torn in pieces for dipping (fresh, cough, from the freezer!).
quantities for turning green tomatoes into a soupy orange delight
a dozen tomatoes, chopped – green + a few just ripening orange
1 chunk of a huge carrot (= about 3 normal size carrots), grated
2 small onions or 1 large onion, chopped
1 bulb of garlic, crushed (or about 4 cloves)
1 chilli pepper, de-seeded but kept whole to be removed before blending
2 heaped teaspoons of coriander powder
1 teaspoon cumin seeds
1 mug of vegetable stock
6 frozen cubes of coconut milk (= to 2 tablespoons?)
oil for frying onion and tomatoes
creme fraiche (optional to stir in at the end)
ps. just look how big that carrot was!
update: my green tomato soup won