Roasted tomato soup with pesto croutons
Serves 4 Ingredients: 1kg tomatoes, ripe 2 carrots, peeled and roughly chopped 2 large red onions, roughly chopped 2 garlic cloves 4tbsp olive oil 750ml stock Salt Black pepper Pinch of sugar 3 - 4 slices bread 2tbsp pesto 2tbsp olive oil Flaked sea salt Basil leaves to garnish
Method: 1. Preheat the oven to 200C/gas mark 6.
2. Quarter the tomatoes and tip into roasting tray. Add the carrot, red onion and garlic and toss with oil before seasoning Roast for 45 minutes, until soft and golden in places.
3. Tear the bread into rough bite-sized pieces and spread onto baking tray. Mix thoroughly with the pesto, oil and salt. Cook in the oven, on the shelf above the veg, for 8 - 10 minutes, stirring once. Remove from oven when crisp and toasty then set aside.
4. Scrape the roasted veg into a large saucepan with all the sticky bits from the oven tray. Add 750ml of hot stock and heat gently over a medium heat. Simmer for 15 minutes and then puree the soup, adding extra hot stock if needed. Season to taste with salt, pepper and a pinch of sugar.
5. Ladle soup into warm bowls and top with a handful of crunchy pesto croutons and a few basil leaves.
For more recipe inspiration, visit
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Tenderstem Thai fish noodle soup
Serves 2
Ingredients: 1 red pepper, thinly sliced 400ml coconut milk Handful of peanuts 3 - 4 fine egg noodle nests 200g Tenderstem broccoli, sliced into bite-sized pieces 1 red chilli finely diced 2 fillets of white fish, cut into chunks Small bunch of fresh coriander, chopped Small bunch of Thai basil, torn
For the sauce: 2tbsp coconut oil 2 lemongrass, bashed and outer leaves removed and roughly chopped Juice of 2 limes 3 garlic cloves, peeled 5in ginger, peeled and roughly chopped 2tbsp fish sauce 4tbsp red Thai curry paste 1 bunch of coriander stalks 4tbsp water
Method: 1. Combine all your sauce ingredients into a blender and blitz until a smooth paste.
2. In a large deep pan, pour in the sauce mix and the sliced red peppers and the diced chilli and cook on a medium heat for a few minutes to cook out the sauce and soften the peppers. Once fragrant, add the coconut milk. Simmer gently for about 8 minutes so the coconut milk takes on all the flavours.
3. Meanwhile, toast the peanuts in a dry pan until they take on some colour, but not burnt. Add the noodles, broccoli and fish to the broth and cook until they are all soft and cooked through (roughly 3 minutes).
4. Serve into your bowls and finish with chopped coriander, basil and toasted peanuts.
Find more recipes at
www.tenderstem.co.uk. All About health 27
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