TOMATO BREAD SOUP

SERVES 4 TO 6 PORTIONS

1/4 cup olive oil, plus extra for drizzling

1 large onion, finely chopped

3 garlic cloves, minced

1/4 tsp. crushed red pepper (optional)

2 1/2 to 3 oz (71g to 85g) very ripe tomatoes, cored and coarsely chopped

2 cups vegetable broth

2 tsp. sea salt

1/4 tsp. freshly ground black pepper

3 cups day-old crusty bread, crusts removed, cut into 1-inch cubes

1/4 cup fresh basil leaves, torn if large, plus extra for garnish

2 tbsp. brown sugar

1 tbsp. lemon juice

NUTRITIONAL VALUES

Calories: 232kcal
Fat: 11.4g (1.6g S.Fat)
Carbs: 27.6g
Protein: 6.3g
Sugar: 6.4g
Sodium: 1269mg

METHOD

Heat the oil in a large pot over medium-high heat. Cook, stirring frequently, until the onion is soft, about 10 minutes. Cook until the garlic and red pepper, if using, are fragrant, about 1 minute. Cook, stirring frequently, until the tomatoes begin to break down and release their liquid, about 5 minutes.

Add the vegetable broth, salt, and pepper to taste. Bring to a boil, then add the bread and mix well. Reduce the heat to low, cover, and simmer for 15 minutes, or until the bread is soft and the soup thickens. Combine basil, brown sugar, and lemon juice in a mixing bowl. Turn off the heat and season with salt and pepper to taste. Distribute into soup bowls, drizzle with olive oil, and top with basil.

PUMPKIN SOUP WITH CRISPY BRUSSELS

SERVES 4 PORTIONS

FOR. THE PUMPKIN SOUP

2 tbsp. olive oil

1 onion, roughly chopped

1 apple, unpeeled, cored, and sliced

1 garlic clove, minced

2 tsp. sea salt

1/4 tsp. cayenne

3 cups vegetable broth

1 (15oz / 425g) can pumpkin puree

3/4 cup canned coconut milk

2 tbsp. brown sugar

FOR THE CRISPY BRUSSELS SPROUT LEAVES

4 oz (113g) Brussels sprouts, trimmed and leaves separated

1 to 2 tsp. olive oil

Sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 329kcal
Fat: 22.8g (11.5g S.Fat)
Carbs: 29.4g
Protein: 7.3g
Sugar: 17.5g
Sodium: 946mg

METHOD

FOR THE SOUP
In a large pot, heat the oil over medium-high heat and sauté the onion and apple for 10 to 15 minutes, or until soft. Cook for 1 minute more, or until the garlic, salt, and cayenne are fragrant. Bring the broth and pumpkin to a boil. Remove from the heat and, in batches, puree the soup in a blender until smooth.

Return to the pot, stir in the coconut milk and brown sugar, reheat, and season with salt and pepper to taste.

FOR THE CRISPY SPROUT LEAVES
Preheat the oven to 190°C/375°F.

Toss Brussels sprout leaves with oil on a large, rimmed baking sheet. Season with salt and pepper before baking for 10 to 12 minutes, or until lightly browned and crisp.

TO SERVE
Serve the soup in bowls with a spoonful of crispy Brussels sprout leaves on top.

SPICY TOMATO SOUP

SERVES 6 PORTIONS

FOR THE SOUP

2 tbsp. olive oil

1 onion, roughly chopped

2 garlic cloves, minced

2 tsp. sea salt

2 tsp. Italian seasoning

1/4 tsp. crushed red pepper

1 (28 oz.) can fire-roasted whole tomatoes

3 cups vegetable broth

1 cup canned coconut milk, plus extra for drizzling

2 tbsp. brown sugar

Chopped fresh basil for garnish

FOR THE RUSTIC CROUTONS

2 tbsp. olive oil

2 cups (1-inch) bread cubes

Sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 245kcal
Fat: 20.4g (10.1 g S.Fat)
Carbs: 12.7g
Protein: 5g
Sugar: 6.9g
Sodium: 711mg

METHOD

FOR THE SOUP
Heat the oil in a large pot over medium-high heat and sauté the onion until soft. Cook for 1 minute more, or until the garlic, salt, Italian seasoning, and red pepper are fragrant. Bring the tomatoes and vegetable broth to a boil. Remove from the heat and, in batches, puree the soup in a blender until smooth.

Return to the pot, stir in the coconut milk and brown sugar, reheat, and season with salt and pepper to taste.

FOR THE CROUTONS
Heat oil in a large skillet and cook bread cubes until lightly toasted, about 10 minutes. While cooking, season with salt and pepper.

TO SERVE
Divide among serving bowls and top with a drizzle of coconut milk, basil, and croutons.