Tomato-Paprika Soup

DSC00471Preparation time: 45-60 minutes

The ingredients: for 6 persons

  • 4 big red tomatoes
  • 1 green paprika
  • 1 red paprika
  • 1 white part of leek
  • 2 carrots
  • 2 shallots
  • 1 small can tomato paste (70 g)
  • 2 cubes low fat meat bouillon
  • salt & pepper

The Work:

Peal the tomatoes, take out the seeds and cut them in pieces. Take out the seeds of the paprikas and cut them up as well. Cut the white of leak, the carrots and the shallots in small cubes. Put all these vegetables in a cooking pot. Add 1 L of water, the 2 cubes of bouillon and let boil.

Once the soup boils, turn lower the heat so that the soup boils softly for the rest of the cooking time. The paprikas will need about 45 minutes until they are tender. To strengthen the taste of the soup, add some spoons of tomato paste at the end of the cooking time and stir until the paste is melted in the soup.

Mix the soup using a mixer or blender and add some extra water if necessary, to give the soup the right consistency. Season the soup with salt and pepper.

The Tip:
To get velvety soup it is advised to peel the tomatoes. If you are pressed for time, you can skip this.

The combination of a green en red paprika gives the soup a bitter touch. If you rather have a softer taste, use 2 red paprikas instead of 1 green and 1 red.

The Secret:

This soup is really a diet recipe I got from my sister in law, but the flavours and the consistency are so rich that I’ve served it on family diners as well. Nobody every dared to assume this was zero calorie.

If your kids don’t like vegetables but they do like tomato soup with meat balls, then this is a perfect veggie boost in disguise… just make sure they never see you add all these ‘bad’ ingredients.

Advertisements

Lamb Stew with Tagliatelli

DSC06849

Preparation Time: 1 hour

The ingredients for 3-4 portions:.

  • 750 g lamb shoulder
  • 2 cloves of garlic
  • a couple of rosemary sprigs
  • 3 tbsp. of oil
  • 1 tbsp. butter
  • 1 small can tomato paste (70 g)
  • ½ cup meat broth
  • salt & pepper
  • 3 tbsp. water
  • 300 g tagliatelle
  • parmesan cheese

The work:

Cut the meat in chunks; make sure you watch out to remove small bone fragments while cutting the meat.
Peel the garlic, wash the rosemary and dry it with paper towel.
Cutter the garlic, rosemary, broth and tomato paste with the blender.
Fry the meat on all sides in the hot oil. Then throw away the fat from frying.
Add the meat, the butter and the mix in one pan and add salt and pepper.
Let the ragout simmer for about 30 minutes. Keep the lid on.
Cooking time can run easily up to 1 hour, depending which lamb.
Cook the tagliatelli in a lot of water, just as you usually do, when your stew is almost ready.
Serve on a large plate: pasta with some stew on top, finished with a sprig of rosemary and grated parmesan.

Enjoy!

The tips:

Green pasta fits perfectly with this dish, so does a fresh green salad.
We have the habit of removing the fat which builds up at the surface while the stew is cooking.

The story:

We’re three people in our household: a man, a women and a daughter. Initally 2 out of 3 voted against lamb. It may sound funny, but this happened ages ago. At a certain moment the one voting for, went shopping, cooked the dish, didn’t disclose it was ‘the’ lamb dish, and served it. It became an instant hit. Our simple lamb stew is one of our family favourites. Funny how prejudices can prevent us from trying new tastes.