Chunky Tomato & Herb Soup

Tomatoes are one of the most versatile vegetables, don´t you think?

They come in so many shapes and sizes that the possibilities are just endless. They´re amazing fresh in a salad or as a snack but just as incredible cooked in various ways, often being an essential ingredient in hearty stews, soups or curries...something so comforting about them.

I used big round tomatoes for this chunky soup, you can use tinned tomatoes but I´d rather you didn´t....I´m not a fan of tinned tomatoes, or tinned anything for that matter... And just so you know, when a recipe calls for tinned tomatoes you can ALWAYS throw fresh tomatoes in your blender instead and your dish will taste a thousand times better, just saying:)

Now, what you´ll need to make 2 piping hot bowls of soup is:

• 6 large tomatoes
• tbsp each thyme, rosemary and oregano (dried or fresh)
• salt & pepper
• 1 red onion, finely chopped
• 2 cloves garlic, grated or finely chopped
• 1 cup water
• 1/4 cup oatcream (or any other cream)
• large handful fresh basil leaves, chopped
• olive oil
• 1/8 tsp smoked paprika (optional)

What to do:

• Heat oven to 190°C
• Wash and dry the tomatoes, cut them in half  and lay them, cut side up, on a baking tray
• Sprinkle with a little olive oil, thyme, rosemary and oregano as well as a generous sprinkle of salt and pepper
• Bake for about 30 min then remove from oven
• Heat a little coconut oil in a saucepan over medium heat, add the onion and fry until slightly caramelized, make sure the heat isn´t too high and that you keep them moving so they don´t burn
• Now add you baked tomatoes and garlic and either use a hand blender to liquidise and then add the water or trow the whole lot into a countertop blender and blend.
• I used a hand blender because I like to keep it quite chunky
• Return to the saucepan and allow to simmer for about 20 min
• Add your smoked paprika if using...highly recommended, smoked paprika is kind of like msg, only not bad for you, just an amazing flavor enhancer!
• Then add cream and basil leaves, remove from heat and prepare to eat:)
• If you´re lucky enough to tolerate dairy fresh mozzarella cheese would be amazing in this one....mmmm I can only dream :)

Bon appetit
Ösp

Pink Power Beetroot & Walnut "houmus"

I don´t now why they call it the humble beetroot. Bursting with flavor, goodness and amazing COLOR its certainly the queen of roots!

Beets and walnuts like to sit in a tree k-i-s-s-i-n-g! Such is their affection for one another. I love them too I must say and this pseudo houmus dip made my day a little bit more rosy than it already was.

This one´s easy guys and really packs truckloads of nutrition. We´re talking iron, calcium, B-vits and antioxidants to name but a few!

So what you´ll need is:

• 2 average size beets steamed very tender (or 4 small ones or you can buy them precooked and vacuum packed)
•  3/4 cups walnuts roughly ground
• 1 tbsp each sesame seeds and sunflower seeds, ground
• 2 tbsp olive oil (or flax, hemp or any other good quality oil)
• generous pinch each cumin & coriander powder
• pinch of seasalt
• 1 tbsp light tahini
• 1/2 tbsp lemon juice

And this is what you do

• Put everything in a bowl and blend until smooth with a hand blender
• Or use your countertop blender

Done! easy right:)

Now join me on the pink cloud, sit back and devour on a lovely cracker or some cut up veg, impress friends, bring to work or school or keep in your fridge as a healthy, handy, yummy snack.

Peace
Ösp