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Tomato and Basil Soup with a kick

March 27, 2013

Confused Weather

It is official the seasons have officially changed.  Just a few days before Easter Sunday and it was snowing.  The day was colder than my birthday which is in December.  In the morning the sun was shining and I was feeling hopeful but then I saw it at about 12pm, the first snowflake.  The great willow tree in the back garden held onto it’s leaves for sheer life against the raging winds and people were trying to tread carefully outside to stop themselves from slipping.  I made this lovely soup with a fiery kick so I could feel comforted as the weather continued to make up it’s mind.  Just because I have tantrums it doesn’t mean the weather has to have mood swings too.  When I said the world revolved around me I wasn’t actually being serious.

This recipe was adapted from Cooking Light Magazine (2002).

Tomato and Basil with a kick

Ingredients:

2 tsps olive oil, 3 garlic cloves (chopped), 2 cups of vegetable stock, a dash of salt, 300g passata, 2 handfuls fresh basil leaves (chopped), 2 tsps hot pepper sauce.

Method:

1. Heat the olive oil in a large pan on a medium heat.
2. Fry the garlic for 30 seconds.
3. Add the stock, salt and passata.
4. Bring to the boil.
5. Leave to simmer for 15 minutes, then add basil leaves and hot pepper sauce.
6. Leave to cool for 5 minutes before serving.

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From → Soups

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