Tomato bulgar soup

2 cups fresh tomatoes, not peeled, and chopped
1 onion, finely chopped
2 carrots, finely chopped
3 celery stalks, finely chopped
1 small fennel (anise) bulb, finely sliced
4 garlic cloves, finely sliced
4 cups vegetable broth
handful fresh dill, chopped
1/2 cup bulgar

Cook onions, garlic, carrots, celery and fennel until soft. Add tomatoes and broth, bring to a boil, then simmer for 20 minutes. Add the bulgar and dill and mix well, return to a boil and simmer, covered for 15 minutes or until bulgar is tender. Stir well and add fresh ground black pepper. Drizzle with plain yogurt.

Served with roasted eggplant slices and tabbouleh .

 

Watercress vichyssoise

1 boiling potato, peeled and cut into small pieces
1 small onion, finely chopped
2 cups vegetale or chicken broth
1 cup heavy cream
4 cups chopped watercress

Simmer potato, onion, broth, and cream, uncovered, until vegetables are soft, about 10 minutes. Stir in watercress and cook mixture, uncovered, over moderately low heat 3 minutes more. Purée soup in 2 batches in a blender until very smooth. Season with salt and pepper and let soup stand, uncovered, until cool, 45 minutes, then chill, covered, 1 1/2 hours.

Served with dark bread, sharp cheddar and fresh strawberries.

 

Hearty tomato and beef soup

4 cups fresh tomatoes, peeled and chopped
2 onions, chopped
4 cloves garlic, minced
4 cups beef broth
2 tablespoons vodka
1 tablespoon horseradish
1 cup fresh bread crumbs
2 cups cooked and shredded beef
handful fresh marjoram, chopped
handful fresh tarragon, chopped

Saute onions and garlic in olive oil. Add tomatoes, broth and vodka, bring to a boil. Remove from heat, stir in bread crumbs and horseradish. Puree half of the soup in a blender and return to pot. Add cooked beef and fresh herbs. Reheat, drizzle with olive oil, salt and pepper to taste.

Served with a mixed green salad and the rest of the crusty bread.

 

Curried chickpea and spinach soup

4 cups fresh spinach, chopped
1 red pepper, chopped
1 carrot, chopped
1 large onion, chopped
2 tablespoons curry paste
4 cups chicken broth
1-2 cups cooked basmati rice
plain yogurt

Cook onion, carrot and pepper in oil until soft. Add curry paste and cook for 5 minutes. Add broth, chickpeas and spinach and bring to a boil. Divide rice between boils, pour on soup and top with a scoop of yogurt.

Served with chicken samosas, mango pickle and chutney.

 

Chunky summer soup

6 small summer squash (use a variety and leave the skin on), chopped
2 red potatoes, chopped
3 cups peeled and chopped tomatoes
1 red pepper, chopped
1 green pepper, chopped
1 large onion, chopped
2 cloves garlic, thinly sliced
4 cups vegetable broth
handful of fresh basil, chopped
handful of fresh oregano, chopped
handful of crumbled feta cheese
1 tablespoon fresh lemon juice

Cook onions and garlic in olive oil. Add peppers and squash, cook until tender. Add broth, potatoes and tomatoes, bring to a boil and cook until potatoes are tender. Remove from heat, add fresh herbs, lemon juice and feta cheese. Sprinkle with fresh ground black pepper.

Served with barbequed lamb sausages and a variety of mustards.