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Soups
Broad Bean Pod & Gluten Free Bread Soup
Cheesy Potato Soup with Dill
Courgette & Apple Soup
Gingered Chicken & Sweet Corn
Golden Tomato & Courgette Soup
Kneidlach
Lentil & Chard Soup (Salka)
My Minestrone
Mushroom Soup with Blue Cheese
Squash & Sweet Potato Soup with a Sting
Thai Style Hot & Sour Mushroom Soup
Tomato Soup (or Sauce)
White Beetroot & Apple Borscht
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Parve, Vegan, Dairy Free
Serves 6 as a sauce or 8 as a soup
A recipe for either soup or sauce depending on the addition of the water. It freezes and bottles well as a sauce which I make at the end of the autumn and quite often bottle. If using as a sauce - add a few chopped olives or capers, or peppers or whatever you want.
500g (1lb) onions
1.4kg (3lb) ripe tomatoes 4 gloves garlic
250ml (4fl oz) white wine
75g (1oz) fresh basil
75g (1oz) fresh parsley
A little olive oil for sweating the veg.
Seasoning
Sauce
Chop the onions, tomatoes and garlic and herbs. Fry the onion and garlic in the oil until translucent - about 5 minutes, add the tomatoes and wine continue to cook for 15 minutes stirring occasionally, Add the herbs and seasoning. Remove from heat and liquidize/blend,
Soup
1 litre (20fl oz) water or vegetable stock in addition to the above ingredients
Add the remaining litre of liquid, bring to the boil and simmer for a few more minutes. Remove from heat and liquidize/blend,
You can of course add some cream or crème fraiche this will make this recipe dairy