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Organic Basil and Tomato Soup!

Ali W here. I was lucky enough to receive a large bag of basil in our weekly veg box from Matt (the basil king!) in the walled garden, so I decided to make the most of this wonderful aromatic herb. I used so much in this recipe, I decided to call it basil and tomato soup, rather than tomato and basil 🙂 Don’t be put off by the orange/brown colour (you can see from my picture that I blended this in two batches, one with the basil and one without! then mixed them together.) This really is delicious. Serves two large bowls.

You’ll need:

About 10-15 medium sized tomatoes or equivalent – enough toms to slice in half and fill a small baking tray – don’t worry too much about the exact amount.

An onion, sliced in two or four, then separate each layer into petals

A clove or two of garlic, peeled, if you like

A chilli – if you like!

Oil to bake

Salt and pepper

A large dessert spoon of tomato puree

Three large handfuls of fresh basil leaves ( I was lucky enough to have green and purple!)

How to:

Roast the tomatoes, garlic, onion and chilli on a tray on 200c (fan) for about 35 mins until they are soft.

Add to a pan, cover with enough water to immerse the veg, add the tomato puree, then simmer gently for 10 mins

Add the basil, salt and pepper, and blend with a stick blender.


Ali W

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Beautiful Organic Creamy Roasted Carrot Soup!

Ali W here. This soup is a delicious winner, it can also be an excellent way to use up left over carrots from your veg box. Really simple in nature, but mighty tasty, the roasting of the carrots adds something special. You can roast the carrots in advance if you are short on time, just cool them and store in the fridge for up to a day until you are ready to use them.

Serves two vitamin packed portions.

You’ll need:

8-10 medium sized carrots or 5 large, chopped into small-ish diagonal shapes- I peeled mine as they were past their best.

1 onion, finely chopped.

2 tsp cumin seeds

Dessert spoon of butter or vegan equiv (this gives it the creamy texture, don’t leave it out!)

Salt and pepper to taste

Oil to bake

Water to cover the whole mixture.

How to:

Place the carrots, oil, and cumin on a tray, bake for about 25 mins on a medium heat, turning twice and ensuring they don’t burn. While this is happening, lightly fry the onions in the butter, until translucent. Then add the carrots and cover completely with water, add salt, and boil on a medium heat for about 15 mins. Blitz and serve with fresh black pepper. Enjoy! Ali W 🙂