It’s that time of the year again, or almost, when cucumbers, tomatoes and courgettes start to engulf our kitchens and allotments.
So here a nice soup recipe to deal with some of that produce to use it up in a different way.
For 8-10 bowls:
Mix bag of Italian stir fry vegetables (pre cut and washed and or selfgrown ofcourse)
2 leeks, sliced
1 kilo of ripe tomatoes, seeds removed and chopped, skin removed if you prefer, I left it on.
1 cucumber, sliced in half, seeds removed
2 liters chicken stock, from 4 cubes or ready made
1-2 red chilli peppers to taste, whole
4 cloves of garlic, finely chopped
Soup pasta
300grams or there abouts of cooked, leftover chicken breast
1 red pepper, chopped
Salt and pepper to taste
Method:
In a large pan add, stock, leeks, stirfry vegetables, bellpepper, and the chilli peppers.
Bring to the boil and let cook for about 10 minutes, or until the leek has softened.
Add tomatoes and cook for about 5 minutes, then add the pasta, chicken and cucumber and warm through for about 5 minutes. Season to taste with salt and pepper.
Tips: if you don’t have left over chicken, use raw and put it in at the beginning.
Try courgette instead of cucumber.
Any small soup pasta will work.
I didn’t need any salt or pepper, because the stock cubes are quite salty and the chilli pepper took care of the spice.
Recipe and photos Gardeninglady
