Courgette & Tomato soup
Well hello. It's been a while since I did a 'From The Garden' post and I thought it was high time I did a new one! Today Harry and I did a walk around the Market Garden and took some shots as we are harvesting so many good things. It's such a fantastic time of year to eat fresh British vegetables and fruits.
Courgettes are one of those vegetables that are plentiful at the moment. If you've grown your own you probably have them coming out of your ears, they are ridiculously productive. If you buy them from your greengrocer or supermarket then you more than likely only see the long green ones, but there are many different varieties and shapes and sizes out there. At the garden we grow five different types - long green, long yellow, long grey, round green and round yellow. Personally I can't say any of them taste different, to me it's purely a change of colour on your plate. I usually opt for the yellow round ones, they are just so pretty looking.
At home we cook with them regularly, frittata, chillies, pasta dishes and they make a fantastic cake too. We've made this
one many times although we put hazlenuts in rather than pecans. It always goes down a treat and people are genuinely surprised when they hear it's got courgette in it.
Tomatoes always seem to go down a treat with courgettes, and they are both fantastic flavoured with basil and thyme. But I wanted to try something new with them, and I thought they might work well in a soup, especially as the last few weeks have taken on more of a chilly feel, almost autumnal. So how about a fresh tomato and courgette soup? With a little ground cumin to warm your throat.
Courgette and Tomato Soup
1 tbsp butter
1 large onion, chopped
1kg courgettes, chopped
1kg sliced tomatoes
2 tbsp plain flour
1/2 tsp ground cumin
2 litres vegetable stock
Melt the butter in a large pan, add the onion and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy.
^ Add the ground cumin and the vegetable stock, cover and simmer for 30 mins.
^ Puree in a blender and serve.
I like to take it in my flask for work and have it at lunchtime. x