Serve this healthy, vibrant, veggie blend cold as a Spanish-style gazpacho or hot as a comforting supper
- 2 tbsp olive oil, plus extra to serve
- 2 onions, finely sliced
- 1 carrot, finely chopped
- 3 red peppers, roughly chopped
- 3 garlic cloves, sliced
- 1 red chilli, sliced
- 400g can chopped tomato
- 850ml-1 litre/1½-1¾pts vegetable stock or bouillon
- 4 tbsp Greek-style yogurt
- ½ cucumber, halved, deseeded, coarsely grated and squeezed of excess water
- a few mint leaves, chopped
MethodTip in the onions, carrot and peppers. Cook gently for 15 mins, to soften. Add the garlic and chilli, and cook for a few mins more. Pour over the chopped tomatoes and 800ml of the stock. Bring to the boil and simmer for 10-15 mins until the veg is completely tender.
- 50g Red Leicester or cheddar
- 1 ready-to-use sheet puff pastry
- 2 tsp Marmite (if you don't like Marmite use a little mustard instead)
- 1 large onion
- 2 tbsp olive oil
- 8 large tomatoes
- 400ml vegetable stock
- 4 tbsp tomato ketchup
- ½ tsp dried oregano
- 300ml double cream
- Heat oven to 200C/180C fan/ gas 6. Finely grate the cheese. Unravel the pastry, spread evenly with the Marmite, then sprinkle the cheese on top. Now fold the pastry in half to make a sandwich and press down well.
- Cut the pastry into 12 equal strips. Carefully twist each strip and place on a lightly greased baking sheet. Bake for 15 mins until golden. Leave for 5 mins to firm up a little, then lift onto a cooling rack with a fish slice.
- Halve the onion, then peel and chop it. Fry in the oil for about 5 mins, stirring with a wooden spoon until soft but not coloured, as this will spoil the colour of the soup later.
- Chop the tomatoes, then add to the pan with the stock, ketchup and oregano. Season. Bring to the boil, then turn down the heat. Cover the pan, then simmer for 15 mins until the veg are soft.
- Tip the cream into the soup, then gently heat, stirring with the wooden spoon until it just starts to bubble. Don’t boil vigorously as the cream could curdle. Ladle into bowls and serve with the Cheese & Marmite straws.
- 75g couscous
- 3 tbsp olive oil
- 750ml hot vegetable stock
- 1 large onion, finely chopped
- 1 carrot, chopped into small cubes
- 4 garlic cloves, crushed
- half a finger of ginger, peeled and finely chopped
- 1-2 tbsp ras-el-hanout
- 1 tbsp harissa paste, plus extra to serve
- 400g tin chopped tomato
- 400g tin chickpea
- juice ½ lemon
- roughly chopped coriander, to serve
- Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
- Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
- Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.
- 500g pack ciabatta bread mix (we used Wright's)
- 100g garlic butter, at room temperature (we used Lurpak)
- 2 tsp dried oregano
- 175g grated cheddar or mozzarella, or a mixture
- a little oil, for greasing
- 1 onion, chopped
- 1 carrot, chopped
- 2 x 400g cans plum tomatoes
- 1 vegetable stock cube
- 100g half-fat crème fraîche
- pinch of sugar (optional)
- Heat oven to 200C/180C fan/gas 6. Make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. Spread over 75g of the garlic butter and half the oregano, then sprinkle the cheese and roll up like a Swiss roll.
- Cut into 8 even slices and transfer to a well-greased round 23cm tin and arrange 7 round the outside, 1 in the middle. Brush with any leftover butter. Cover with oiled cling film and leave in a warm place to puff up while you make the soup. Once doubled in size, bake bread for 25-30 mins.
- Heat the remaining garlic butter in a pan until foaming. Add the onion and carrot, and cook until softened. Pour in the tomatoes, crumble over the stock cube, add the remaining oregano and simmer for about 20 mins, then stir in the crème fraîche. Blend and season – it may need a pinch of sugar if it tastes slightly acidic. Add enough boiling water for a good soup consistency and keep on a gentle heat until the bread is done.