Roasted Tomato and Bread Soup

A few mornings ago I was rudely awoken by a familiar sound, it was still dark outside and the faint 'shuck, shuck, shuck' came drifting through my bedroom window (yes, I sleep with the window wide open all year round). It took me a few minutes to realise that I was listening to the first car de-icing of the year.  Hurrah, it's soup weather!

Adding bread into your soup may sound a bit wierd, but it's actually really delicious!  It works as a thickener where you'd usualy have something like potato or cream.  

I like to add chilli to any tomato based soup I make, I'm a bit of a spice fiend you see.  If you like your food a bit milder, just leave it out.

Tomato soup it the ultimate comfort food in my books.  It's like a hug in a mug, warm and delightfully thick.  

What is your favorite soup to keep you warm during the Winter months? I'm always looking for soupy insperation.

Tomato and Bread Soup

Ingredients

• 1kg Tomatoes on the vine
• 1 bulb Garlic, peeled
• 1 red onion, chopped into wedges
• 750ml Vegetable stock
• 1 Bunch of basil
• 2tsp Chilli flakes
• 1 Loaf of ciabatta
• 1tbsp Balsamic Vinegar
• Drizzle Extra virgin olive oil

Cooking Directions

1. Preheat your oven to 200C and grab a large roasting tray.
2. Cut the tomatoes in half and arange them cut side up on the roasting tray. Sprinkle the chopped onion around the tomatoes followed by the peeled garlic cloves. Season with salt, pepper and drizzle with olive oil. Roast for 45 minutes until everything is nicely caramalised.
3. Pour everything into a large saucepan followed by the stock. Roughly chop most of the basil, keeping aside a few of the smaller leaves for garnish, and add to the pan along with the chilli flakes. Tear half of the ciabatta loaf into the soup and simmer for 15 minutes.
4. Add the balsamic vinegar to the soup before blitzing with a hand blender till nice and smooth. Check the seasoning and serve with the remaining ciabatta, toasted. 

This post has been added to the No Croutons Required link up from Lisa's Kitchen and Tinned Tomatoes.

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Spicy Tofu Ramen

There is nothing more comforting than a big bowl of steaming hot ramen on a cold day.  Granted we're still waiting for that beloved Autumn chill up in Newcastle, but that won't stop me willing the leaves to turn amber and the nights to draw in dark.  I long for hats, jumpers and cosy mittens. Long walks in the brisk Autumn air and settling down in front of an old movie with a huge bowl of spicy tofu ramen.

Since our household became mostly meat free (I still sneak some animal into my portions from time to time), I've really came to enjoy tofu.  Almost to the point where I don't miss the meat in most of our favorite meals.  I actually prefer these little cubes of beancurd in fajitas to chicken these days, I never thought I'd say that!  

While I am enjoying eating tofu, preparing it is a bit of a ball-ache. Pressing out  the excess liquid is a task I can do without after a hard day at work.  That's where Cauldron* marinated tofu pieces come in. Pre-squeezed, pre-chopped and pre-marinated, they're my little lifesaver.

There's one thing you simply must not skip when making this ramen, and that is the soft boiled egg.  Yes, peeling a soft boiled egg is as close to hell as you can get but I promise it's worth the effort.  I'll even go as far as to say it's my favorite part of the whole meal.

Spicy Tofu Ramen
Adapted from Pinch of Yum 
 

Ingredients

• For the Ramen:
• 1 Onion
• 1tbsp Red miso paste or powder disolved in 125ml boiling water
• 1tbsp White miso paste or powder disolved in 125ml boiling water
• 3tbsp Sambal Oelek - chilli paste found in Asian supermarkets
• 6 Garlic cloves
• 2" Piece of ginger
• 3tbsp Mirin
• 2tbsp Olive oil
• 1tbsp Sesame oil 
• For the Broth:
• 1 pack Cauldron marinated tofu pieces
• 1tbsp Olive oil
• 4 Large eggs
• 150g Chestnut mushrooms
• 1ltr Vegetable stock
• 350ml Unsweetened soy milk
• 200g Ramen noodles - Thin egg noodles
• 4 Spring onions

Cooking Directions

1. Put all of the miso paste ingredients and pulse until it forms a thick, spicy paste. You'll only need around half of the mixture so pop the rest in a tupperware box and freeze for a later date.
2. Heat 1tbsp olive oil in a large, deep frying pan and brown the tofu until crispy. Add 3tbsp of the miso paste and stir to coat the tofu. Fry for another minute then tip it out on a plate for later.
3. For the broth, tip the sliced mushrooms into the tofu pan and fry until brown. Add 1tbsp of the miso paste and fry for another minute. Add in the soy milk and stock and bring the broth to a simmer. Place the remaining spicy miso paste in a metal sieve and lower it into the broth. Using a spoon stir the paste around the sieve, pushing the juicy bits through until most of it has dissolved. Discard whatever remains. Don't just tip the paste right into the broth as this will make the soup lumpy and thick, eww! Give the broth a little taste and adjust the seasoning to your liking.
4. Bring two pans of water to the boil. In one pan cook your ramen noodles to the packets instructions. Pop the 4 large eggs in the other pan, boil for 7 minutes before removing from the pan and running under cold water to stop the cooking process. Peel the eggs carefully and set aside.(I usually do this under running water as the shell comes away a little easier)
5. Divide the cooked noodles between four bowls and top up with the mushroom broth. Top each bowl with a handful of tofu, some chopped spring onions and a boiled egg cut in half. Drizzle with a little sesame oil and enjoy. 

*Not sponsored, just really like the product :)

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Butternut Squash and Gruyere Soup with Spiced Chickpeas

Christmas is over and the goose has gotten fat, and by the goose, I mean me!  A month of eating whatever I like, whenever I like, has left me a bit on the chubby side and craving nutrients. How do I rectify this, with diet and exercise? Why no, have you met me?!  I've just exchanged my ludicrous lunches and mid afternoon snacks with a bowl of homemade soup.  I mean, surely this will help me blitz my muffin top...right??

This is the perfect winter warmer to keep your tummy full and happy.  It packs a good old punch of chilli too, which is never a bad thing.  The roasted spicy chickpeas add a pop of protein and help keep you fuller for longer.  The cheese is simply there because it's nice and I'm greedy, feel free to leave it out if you're wanting to save the calories.

What's your favorite homemade soup to help beat the bulge?

Butternut Squash and Gruyere Soup with Spiced Chickpeas

Adapted from How Sweet It Is

Serves 4

For the Soup:

1 tbsp coconut oil

1 white onion, diced
2 garlic cloves
1 tsp chilli flakes
1 large butternut squash, peeled and cubed
1 large pinch of salt and freshly ground pepper
1 teaspoon smoked paprika
300ml vegetable stock
100g gruyere cheese grated
100ml reduced fat coconut milk, keep some for a drizzle

Spiced Chickpeas:
1 tin of chickpeas, drain and rub them dry in a clean tea towel
1/2 tbsp olive oil
1 large pinch of salt and pepper
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp cinnamon

Method:
First of all make your chickpeas.  Preheat the oven to 170°C and prepare a large baking tray.  Place your dried chickpeas in a freezer bag and add the oil, close the bag and shake to coat.  Open and repeat the process with the dry spices.  Pour the chickpeas onto the baking tray and roast for 25 minutes.

While the chickpeas are roasting heat the coconut oil over a medium heat in a large pan.  Fry the onions until soft and slightly coloured.  Crush in your garlic cloves and cook for another minute or so.  Tip in the butternut squash and all the spices followed by the vegetable stock and simmer until the squash is tender, around 20 minutes.

Once cooked through transfer everything to a blender and process until smooth and creamy.  Pour back into the pan, stir through the grated cheese until melted before adding the coconut milk.  If the soup is still a little thick add some water until it reaches your desired consistency.  Check your seasoning, heat through and serve with the spiced chickpeas and a drizzle of coconut milk.

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