Store-cupboard soup

I really dislike tinned soup, or soup from a carton, or a packet…basically the only soup to make the grade is homemade soup. If that makes me a soup-snob, then so be it, I’ll take that!

I love how every single pot of homemade soup tastes slightly different, even if you follow the same recipe every time. And there’s no artificial sweetness or lumpy chunks of unidentifiable veg floating about!

This particular soup was born of a late finish at work. No time or energy to visit a supermarket on my 50 mile journey home from work, but an intense craving for some rich and satisfying soup for supper.

I wish I could say I raked my pantry for inspiration, but I have no pantry to rake! I did, however, check my pine IKEA shelving unit for possible ingredients, and was delighted to discover a full jar of roasted sweet peppers (from Lidl). I also rustled up a carton of chopped tomatoes, so the soup-future was sealed!

It turned out to be quite a magnificent bowl of loveliness, and made even more so because it was primarily made of ‘pantry’/IKEA shelf staples.

I topped my soup with some kale pesto, watered down with a little coconut milk to make a pesto cream, then sprinkled some chilli flakes on top. You could easily top with some grated ch**se, or chunky croutons, or even some nuts and seeds. Or just eat it exactly as it comes – it’s lovely on its own.

Recipe

2 onions

2 stalks celery

2 carrots

3 cloves of garlic

1 jar of roasted red peppers (equates to 400g drained weight)

12-15 sun-dried tomatoes (I used the ones in oil)

2-3Tbs tomato puree

1 tin chopped tomatoes

500ml boiling water

4 tsp veg stock powder (I used chicken flavoured Osem)

2-3 bay leaves

1 tsp all-purpose seasoning

1-2tsp mixed herbs

good pinch chilli flakes

dash lemon juice

Start by sauteeing the onion until starting to brown, then add the garlic and continue to cook for no more than 3 minutes.

Add the carots and celery and cook for a few minutes, then add everything else except the chilli flakes and lemon juice.

Allow to simmer until the carrots are soft, taste and season.

Blitz everything up, taste again, and add chilli, salt & pepper or lemon juice according to taste.

This would be delicious as a sauce for pasta – just simmer for a while longer to reduce until it’s the right thickness.

ENJOY!