Seasonal Recipes
Soup for the soul
Seasonal and local is so much the nicest way to plan cooking adventures....
We have put together a few tried and tested soup recipes that are perfect to fill our old-fashioned soup plates with (they hold just the right amount of pasta, soup, stew or whatever…).
Tomato Soup
The Isle of Wight has more hours of sunshine than anywhere else in the UK...which helps them grow some of Britain's tastiest tomatoes. Do use Isle of Wight Tomatoes, if you don't grow your own.
Ingredients:
2 tbsp olive oil
1 onion
Garlic cloves, crushed
500g fresh tomatoes, chopped
1 tsp caster sugar
Salt & pepper
Fresh basil, chopped (or 1 tsp dried basil)
500ml of vegetable stock
A splash of cream
Method:
Heat olive oil, add onion and sweat down, add a little crushed garlic and cook for 30 seconds longer until the garlic is fragrant. Next add the 500g of fresh tomatoes – along with the stock, a teaspoon of caster sugar, pepper and salt and a handful of basil.
Simmer for about 40 mins - longer if possible - then use hand blender to liquidise.
Finish by adding a splash of cream before dishing up!
Carrot Soup
Sow small batches regularly from early spring onwards, for harvests almost all year round.
Ingredients:
1 tbsp vegetable oil
1 onion, chopped
450g carrots, peeled and chopped
1.2l vegetable or chicken stock
handful of fresh coriander
Method:
Heat 1 tbsp vegetable oil in a large pan, add in the chopped onion and heat for 5 minutes, until softened.
Mix in the peeled and chopped carrots and vegetable or chicken stock - bring to the boil, then reduce to a simmer. Cover your pan and cook for 20 minutes until the carrots are tender.
Add into a food processor with a handful of coriander and blitz until smooth. Return to pan, season, if necessary, then reheat to serve.
