My mother and little brother have been visiting this month, as my husband is away for work and looking after my 3 children (aged 5, 2 and 4 months) is difficult by myself, so they are here to help me out. But as a result, I have had little time for blogging, or even creating recipes. Most nights I am so exhausted, I whip together a simple dinner and scoff it down before I can take some droolworthy photography or even jot down the recipe. But life should balance out in the coming weeks after my husband returns home and I should be able to get back into my blogging routine.
Surprisingly, today I managed to cook 2 batches of muffins (orange-craisin and pumpkin-onion), a batch of mini pizzas and a batch of cheezy-vegemite scrolls (using Vege Spread by Freedom Foods, rather than Vegemite, actually). I froze them all for easy school lunches/snacks. We actually homeschool, but 2 hours of baking on the weekend for effortless lunches during the week will make my weekdays much more productive (or so I’m hoping!).
So one of my quick meals this week was tomato soup. It’s pretty quick to make (about 30 minutes from to start to finish), kid friendly, and tasty, especially served with some homemade garlic bread. Mmm! And I usually have all the ingredients on hand on any given day so it’s a great meal to make spontaneously.
I like to fry the finely chopped/grated onion, carrot and celery in a bit of oil to bring out the flavours, but if you are in a hurry you can skip this step.
It is then as simple as adding the remaining ingredients, bringing to the boil and simmering for 15 minutes. Let cool slightly before blending, then serve warm. This tomato soup recipe made enough for me and 2 children, but would also be the perfect to serve 2 adults.
- 1 onion
- 1 carrot
- 1 stick of celery
- 1 tbsp olive oil
- 1 tsp dried marjoram leaves
- 1 tsp dried thyme leaves
- 350ml passata
- 350ml vegetable stock
- Peel and dice the onion.
- Grate the carrot.
- Finely chop the celery.
- Heat the oil over medium heat in a medium-sized saucepan.
- Add the chopped vegetables and fry for 5 minutes, stirring occasionally.
- Add the remaining ingredients, cover and bring to the boil then reduce to a simmer for 15 minutes.
- Remove from the heat and let cool slightly before blending - use either an immersion (stick) blender or pour into a blender.
- Serve warm with fresh garlic bread.
Shared at the Healthy Happy Green & Natural Party Blog Hop, Tasty Tuesday Linkup, Real Food Wednesdays, Simply Natural Saturdays and Virtual Vegan Linky Potluck.
Comment below and tell me:
- Do you make yours/your kids lunches ahead of time and freeze?
- What is your favourite soup?
- Do you prefer chunky or pureed soups? (I like it chunky but my kids are more likely to eat more if I puree it…)