Caramelised vegetable soup
The caramelisation of the vegetables in this soup make the stock: no other stock is needed. Onion, carrot and tomato when caramelised add a tasty sweetness to the soup: the garlic and jalepeno pepper balance this. This is a very healthy soup as it stands, but the embelishments below enhance its nutrition value and take nothing away from its taste. Ingredients:
One onion - medium - chopped medium
Cloves of garlic (to taste) crushed or chopped fine
2 stalks of celery
1 carrot chopped
1 small zuccini chopped or grated
1 oz. can of tomato paste
1 small jalepeno pepper, no seeds
seasoning - suggest Mrs. Dash or equivalent
salt to taste
3 tbsp olive oil
Fry the onion in the olive oil over low-medium heat for a few minutes until it caramelises. It will turn golden yellow. Do not let it burn. As it reaches caramewlisation add the garlic. Fry gently for a 2 more minutes, stirring to prevent the garlic from burning.
Add the tomato paste and chopped carrot. Fry 3-5 mins. until the bottom of the pan has browned tomato residue on the bottom: watch this process, do not let burn.
Add 1 litre water.
Add zuccini, celery and chopped jalepeno.
Bring to a boil and simmer 20 min. Embellishments: Add 1/4 cup barley when you add the water.
Add 1/2 cup of firm tofu sliced in 1 cm X 1 cm sticks.
The use of a herb mixture such as Mrs Dash and hot pepper lessen the need for salt - watch that blood pressure!
