ITALIAN TOMATO SOUP

Olive Oil
1 Fennel Bulb, cut in half, sliced
1 Brown Onion, diced
1 Carrot, diced
2 sticks Celery, diced
400g Tomatoes, chopped
2 cups Vege Stock
1 can Canneloni Beans, drained
1 cup fresh Bread Crumbs (can use Rice Crumbs)
Homemade Basil Pesto and Parmesan Cheese to Serve

1.  Fry fennel, onion, carrot and celery in oil until soft.

2.  Add tomatoes, canneloni beans, breadcrumbs and stock.  Simmer for approximately 40 minutes.

3.  Keep chunky or blend until desired texture.

4.  Stir through homemade pesto and parmesan cheese prior to serving.


Serves 4

This recipe has been kindly sent in by Cass.  I am a homemade Basil Pesto nut.. This soup is Delicious!!

 

CABBAGE SOUP

2 cloves Garlic, crushed
4 lge Onions
2 Green Capsicum
500g Tomatoes
3 Carrots
1 cup Mushrooms
1 bunch Celery
1/2 head Cabbage
3L Water
1 pack French Onion soup mix (or veg stock)
Salt & Pepper
Parsley


1.  Chop and dice all vegetables.

2.  Add to pot with the water and soup mix (or stock).  Bring to the boil and simmer until vegies are tender.

3.  Add chopped Parsley and season to taste.

Serves ??   A large family!


This recipe was sent in from Terri (mum to 6).  Thank you Terri.

My Mum's CREAMY TOMATO SOUP

1 Tbl Butter

1 Onion, finely chopped

2 (or more) cloves of Garlic, crushed

1 Potato, peeled and thinly sliced

500g Tomatoes, roughly chopped

1 Bay Leaf

2 Tbl Tomato Paste

4 Cups Vegetable Stock

Salt and Pepper to Taste

1/2 Cup of Cream

1 Tbl Fresh Parsley, finely chopped

1.  In a large saucepan, melt butter and add onion and garlic.  Cook over a gentle heat until soft.

2.  Add potato, tomatoes, bay leaf, tomato paste and stock.  Bring to the boil and simmer, covered, for about 20 minutes until potato is soft.

3.  Blend soup ingredients until smooth.  Return to the saucepan and gently reheat.  Stir in the cream.

4.  Ladle finished soup into serving bowls and garnish with chopped parsley.

Serves 4-6

Thanks Mum.. Love You!