The chill has definitely set in so in the spirit of things, I decided to make soup. I had never made soup before but since we started Baby-led Weaning with Ethan, I have started to realise how much sugar & salt is hidden in things such as canned soup. I love nothing more than to dunk crusty bread into my soup. Due to Ethan's milk intolerance, I used Pure instead of butter in this recipe. We ate this during the xfactor on Saturday. It made a refreshing change to our usual curry/chips. Here is my recipe for a hearty Tomato Soup.
Knob of Butter (I used Pure Sunflower)
1 Onion (Chopped)
700ml Chicken Stock ( I made mine so no added salt)
800g Chopped Tomatoes (Canned)
Place Knob of butter in a large stock pot, melt in moderate heat, Add chopped onions.
Cook for 5 mins. Add Pancetta. Cook for a further 5 Mins.
Add Chopped tomatoes. Cook for 10 mins. Bring to the boil.
Add Stock and herbs. Season to taste. Simmer for 10 mins
Serve with crusty bread.
P.s for a smoother consistency, push tomatoes through sieve prior to adding to dish. I like mine chunky.
Healthy and quick. Plus Ethan loved it!
|Note Soup around his mouth, He let me feed him for the first time ever!|