1) Ingredients
2) Method
3) Serving Tips
- 2 onions chopped
- 1 clove of garlic, crushed
- 3 baby marrows, chopped
- 2 celery stalks with leaves, chopped
- 30 ml cake flour
- 2 tins (400 g each) whole peeled tomatoes
- 15 ml tomato paste
- 750 ml vegetable stock
- 2 baby leaves
- 10 ml sugar
- 5-10 ml fresh chopped origanum and 5 ml thyme
- salt & freshly ground black pepper to taste
- 125 ml milk, cream or sour cream
- Saute the onions & garlic until transparent
- Add baby marrow and celery and saute for another 3 minutes
- Add the flour and stir well until all is absorbed
- Add tomatoes with liquid and mix well with vegetables
- Add rest of ingredients except milk or cream and bring soup to the boil
- Simmer for 20 minutes to develop flavour
- Remove bay leaves
- Blend in food processor
- Add milk or cream
- Before serving soup in a Munch Bowl, make sure the bowls are not cracked or damaged
- The Munch Bowl will hold thick soup for at least 30 minutes maintaining it's crispness and shape
