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Tomato Anise Soup    Veg  HT  SP  70mins

Serves 4-6    Hot Vegetable  Vegetables Vegetarian Vegan Soup Gluten Wheat Dairy Free Eggless

Ingredients
2 tbsp Vegetable Oil
1large Onion, chopped
2 Sticks of Celery (including leaves), chopped
1 large Carrot, chopped
900g/ 2lb Tomatoes, peeled and chopped
960ml/32fl.oz. Fresh Vegetable Stock
6 whole Star Anise
1 level tbsp freshly chopped Parsley

Instructions

1. Heat the oil in a large saucepan, add the onion and sauté over a medium heat, stirring from time to time, for 6-8 minutes until soft and transparent.

2. Add the celery and carrot and continue to cook for a further 5 minutes, stirring from time to time, until the vegetables begin to brown.

3. Add the tomatoes together with their juice, stock, whole star anises and parsley, mix well and bring to almost boiling point. Reduce the heat, cover and simmer for 40 minutes.

4. Remove the star anise, allow to cool a little then transfer to a liquidizer and process until smooth.

5. Return to the rinsed out saucepan and re-heat. Serve hot.


 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

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