This soup is a bit of an ugly duckling – mainly because I prefer to use fresh tomatoes, so you don’t get a nice rich colour from them and secondly, when I made it I couldn’t be bothered to chop my kale and it took over. It tastes really good and it’s just so offensively healthy.
1 Celery stalk chopped into small pieces
1 Carrot (small) chopped into small pieces
1 Potato, diced
1 pint of veg stock (pref your own or kallo does one with no lactose or gluten but does contain onion)
6 Fresh tomatoes – make sure they’re ripe
1/2 Bag of curly kale
1 small pack bacon lardons
1/4 teaspoon dried thyme
Dash of olive oil
You can use a tin of tomatoes instead of fresh, tinned tomatoes are fantastic. However, when it comes to soups I always use fresh tomatoes because I think you get a much better flavour.
Put your tomatoes in a bowl and pour over boiling water and leave to soak. Dice your carrot, potato and celery thinly. Fry your bacon in a splash of olive oil until the fat has turned crispy. Add the carrot and celery and fry for a couple of minutes. Throw in your potato, thyme and add your veg stock and put the heat down to medium. Drain your tomatoes and rinse in cold water. If the skin hasn’t cracked, poke them with a knife and then peel off the skin – if your tomatoes weren’t ripe it’s going to be a lot trickier. Once peeled, dice and then add your tomatoes to your simmering soup. Leave for 15 minutes and then dice your courgette into small pieces and add. Chop your kale and then add to the soup as well. Leave for 5 mins then serve. LOOK AT ALL THAT HEALTH.