12 May 2020
Tips from the herbalist
It's been incredibly inspiring seeing the creativity and enthusiasm that many people have discovered and shared over the last few weeks. Sometimes, being forced to adopt new focus and ways of thinking helps to bring out new passions, and it definitely seems that, for many, culinary skills are now amongst them! Here's a quick and easy recipe for a delicious soup using cupboard and fridge basics, thanks to The Exmoor Herbalist, Jane Wallwork.
A healthy, vitamin-rich and nourishing soup is perfect for this time of year and can mostly be made with the contents of the larder and some fresh veggies - here are the ingredients:
One tin of Tomatoes
Half a Red Pepper
A third of a Courgette
Salt & Pepper to taste
Roughly chop the Courgette and Red Pepper and place in a pan with with a healthy slug of olive oil to cover three quarters of the veg, simmer slowly for 15 minutes. Then add the tinned Tomatoes and a good pinch of Oregano, along with a little veg Bouillon powder (or stock cube). Continue to cook for a further 10-15mins. Remove from the heat and blend thoroughly. Season with Salt and Pepper to taste. This may seem like a lot of Olive Oil but it makes for an exceptionally creamy soup containing essential fatty acids and much boosted by the anti-viral properties of the Oregano. Delicious with a slice of Sourdough.