ROASTEDTOMATOSOUP
WITHBROCCOLIPESTO
PREP+ COOKTIME1 HOURSERVES 4
1kgvine-ripenedtomatoes,quartered
1 onion,choppedcoarsely
3 clovesgarlic,unpeeled
3 sprigsthyme
½ teaspoonseasaltflakes
¼ cup(60ml)extravirginoliveoil
3 cups(750ml)vegetableorchicken
stock
1 tablespoonpinenuts,toasted
(optional)
babybasilleaves,to serve (optional)
BROCCOLIPESTO
100gbroccoli,choppedcoarsely
1 clovegarlic,crushed
1½tablespoonspinenuts,toasted
1½tablespoonsfinelygratedparmesan
1½tablespoonscoarselychoppedbasil
¼ cup (60ml) extra virgin olive oil
1 Preheatovento220°C/200°C
fan-forced.
2 Placetomato,onion,garlicandthyme
ina roastingpan;sprinklewithsaltand
seasonwithpepper.Drizzlewithoil;
tosstocoattomato.Roastfor 30 minutes
oruntiltomatoisverysoftandcoloured
aroundtheedges.
3 Meanwhile,makebroccolipesto.
4 Transferroastedtomatomixturetoa
mediumsaucepan.Squeezegarlicoutof
skins;addtotomatomixture.Remove
anddiscardthymestalks.Addstockto
panandbringtotheboil;removefrom
heat and stand for 10 minutes to coolslightly.Blendorprocessmixtureuntil
smooth.Returnsouptopan;stiroverlow
heatuntilhot.Season.
5 Scatterpinenutsandbasiloversoup.
Servetoppedwithspoonfuls of pesto.BROCCOLIPESTO
Addbroccolitoa smallsaucepanof
boilingwater.Returntotheboil;simmer
for2 minutes.Drain,thenrefreshin
coldwater;drainwell.Processbroccoli,
garlic,pinenuts,parmesanandbasil
untilfinelychopped.Withmotor
operating,graduallypourinoil;process
until combined. Season to taste.Test
KitchenNotes
Soupandpestocan
bemadetotheend
ofstep4 upto 3
daysinadvanceand
refrigerated,separately,
inairtightcontainers.
Orfreezebothforup
to3 months;thawin
thefridge,thenreheat
soupina microwave.
Totransport,divide
amongportion-sized
airtightcontainersor
coolerbagsandpack
pestoseparately.
Refrigerateuntilready
toserve.Reheatina
microwave;topwith
pestobeforeserving.
Tomakethisnut-free,
omitpinenutsand
usesunflowerseedsin
pesto and for serving.AWW FOOD•ISSUE FIFTY EIGHT 101
Light Lunchbox Soups