Watching culinary reality TV is one of my favourite past times: it can be inspiring to see what dishes other people create and it’s a good way to learn about techniques. As much as I enjoy watching skilled chefs, I have to shamefully admit to heartily enjoying the disasters. One of the high (or low) points for me was seeing some Big Brother no-hoper on Come Dine With Me attempt to blend a soup with absolutely no liquid. That’s not even about cooking skills, that’s just common sense!
Making soup should not be such a challenge. This is an example of a ridiculously simple soup that is tasty and healthy. It’s so quick and stress-free to make it’s quite a good starter for a meal. It also freezes well. Blending is required.
(Adapted from BBC Good Food)
1 tbsp olive oil
2 garlic cloves, crushed
5 sun-dried tomatoes, chopped
3 x 400g cans plum tomatoes
500ml vegetable stock
1 tsp sugar
170g tub plain soy yoghurt
4tbsp vegan pesto
1. Heat the oil in a large pan and fry the garlic for 2 minutes until it’s softening.
2. Add the sun-dried and tinned tomatoes, stock, sugar and seasoning, bring to the boil and simmer for 10 minutes.
3. Blend it with a stick blender, adding half the pot of yoghurt as you go – I did mine in batches in a normal blender, adding a tablespoon of yoghurt at a time.
4. Warm the blended soup through gently, then divide between 4 bowls. Swirl a tablespoon of pesto through each one, and a spoonful of yoghurt too if you like. Serve with some nice crusty bread.