The cold weather keeps coming and nothing tastes better at this time than a delicious bowl of steaming soup.
Here’s a recipe for two soups in one. A quick and easy vegetable soup or dress it up for a dinner party with the addition of crab meat. Tomatoes are a fabulous source of lycopene, a powerful antioxidant linked to cancer prevention.
Spicy crab tomato and capsicum soup
3 cups filtered water with low salt vegetable stock cube
2 large brown onions
2 cloves garlic
3 cans chopped tomatoes (no added salt)
3 red capsicums seeds removed
1 cup loosely packed basil leaves
1-2 red birds eye chillies (optional)
½ tspn raw sugar
1 cup crab meat
Quick Tomato and capsicum soup
Serves 4-6 people
Bring water with stock to the boil.
Add chopped onion, garlic, tomatoes and roughly chopped basil leaves.
Deseed capsicums and roughly chop, add to stock.
Add sugar (increases the tomato flavour).
Remove seeds from chillies and chop finely
Bring stock back to the boil, cover and simmer for 15 mins.
Add vegetable salt or celtic sea salt to taste.
Garnish with chopped parsley and grated parmesan
Dinner party version
¼ capsicums, place on tray skin side up and roast in oven at 180oc until skins blacken, approximately ½ hr. Allow to cool a little, peel off skins and roughly chop. Roasting intensifies the flavour.
Continue recipe as above.
Allow to simmer covered for 1 hr to further intensify flavours
Add fresh crab meat at end and warm through.
Garnish with chopped parsley.