Just the shot

Whilst heading home from the Doctor’s Surgery my hungry and sick son, requested soup for lunch.  I knew it would take me too long to make his favourite soup – pumpkin – the peeling alone is a 10 minute job.  So I decided to go for a fresh tomato soup, with whatever ingredients I had in the fridge; I felt like I was making a home remedy to combat the nasty cold, cough and ear infections that are currently plaguing him.

The result was a fresh soup, with a lovely texture, that was both flavourful and comforting.  The soup only took 30 minutes to make in my Thermomix.  I think this soup would be a great starter for a brunch, lunch or dinner party, or as in my case to help my little man’s recovery from illness.

Tomato & Herb Soup with Croutons

  • 1 tablespoon of olive oil
  • 1 onion
  • 1 celery stalk
  • 1 garlic clove
  • 1 cm of ginger
  • 1 teaspoon of cummin
  • 1 teaspoon of coriander
  • 1 teaspoon of paprika
  • 1 teaspoon of salt
  • cracked pepper
  • 1 teaspoon of sugar
  • 6 large tomatoes
  • 1 carrot
  • 1 corn cob – remove the kernels to put in the soup
  • bay leaf
  • good pinch of oregano

Place the oil in the Thermomix, set the heat to 100 and speed to stir, when warm, add onion, garlic, ginger, celery and dice using speed 6, then set dial back to stir.  Let this cook for around 3 minutes, then add coriander, cummin, paprika and salt, cook for a further 2 minutes.  Add tomatoes and carrot and liquify using speed 8 and then reduce to the stir setting, add bay leaf, oregano, cracked pepper and sugar.  Cook for further 20 minutes on 90 then add corn kernels, cook for further 5 minutes.  Before serving remove bay leaf and add fresh parsley, dress with a dash of olive oil, season with cracked pepper and finish with the croutons.  You could serve in glasses to add a bit of interest and colour to your table.

My son helped pick the herbs from our garden and is always pleased to eat something grown from our vegetable patch.


  • 3 slices of bread cut into small cubes
  • 1 tablespoon of oil
  • 1 tablespoon of soy cheese (or whatever cheese your health/diet allows)
  • pinch of salt

Place all ingredients into a bowl and gently mix, spread out on a baking tray and cook in a hot oven until brown and crunchy.

Serves 2-3, small serves in a glass around 6 or so.

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