Roasted tomato soup

Homemade soup is hard to beat.  I think I’ve extolled the virtues of homemade soup in my Pumpkin Soup recipe.  Once you’ve made homemade soup, you’ll find it hard to go back to the tinned stuff.  One of my favourite soups, has to be tomato soup.  I love sprinkling some strong cheddar cheese on top and when not low-carbing, there is nothing nicer than dipping big hunks of french bread, slathered in salty butter in.  I’m salivating just typing about it!  There’s approximately 200 calories per serving, so is perfect if you’re watching your calorie intake, or like me following the intermittent fasting way of living.

Ingredients

  • 1.6kg of fresh tomatoes, I prefer plum ones for this recipe
  • 400g of tinned chopped tomatoes
  • 1 large onion, finely chopped
  • 4 cloves of garlic, crushed
  • 1 medium carrot, finely chopped
  • 1tbsp of tomato puree
  • 3tbsp of olive oil
  • 1 litre of chicken stock (or vegetable)
  • 1tbsp of white wine or balsamic vinegar

Method

  1. Pre-heat the oven to 180C.
  2. Put the fresh tomatoes, whole, into a roasting tin and drizzle with 2 of the tablespoons of olive oil and a grind of salt and pepper.  Put in the oven for around 30 to 45 minutes.
  3. In a large pan, sauté the onion in the rest of the olive oil for around 5 minutes, or until they are no longer translucent.
  4. Next, add in the crushed garlic and chopped carrots and sauté for 8 to 10 minutes.
  5. Add the tablespoon of tomato puree and give the vegetables a good stir, ensuring that they’ve all got a coating of the tomato puree.
  6. Once cooked, remove the tomatoes (including the skins) from the oven and put in a large saucepan on a low-heat
  7. Add the sautéed vegetables and tinned tomatoes to the roasted tomatoes and pour in the chicken stock and vinegar.
  8. Bring the tomato mixture to the boil and simmer for around 10 minutes.
  9. Remove from the heat and whizz with a hand blender until smooth.
  10. Taste and season if necessary.

Domestic Princess tips:

  1. If you want to make this a cream of tomato soup, substitute 200ml of the stock for 200ml of cream.
  2. As well as being a tasty soup, this can be used as a quick sauce for pasta dishes.
  3. Add a handful of chopped basil, to make this either a tomato & basil soup, or a tomato & basil pasta sauce.
  4. If I’m looking to bump up our protein intake, I quite often add in the meat from a small roasted chicken at stage 7.
  5. If you’re in the UK, September is the perfect month for delicious, ripe tomatoes that are bursting with flavour, so get making!
  6. Instead of sautéing the garlic, I sometimes put them in the roasting tin with the tomatoes, as roasted garlic has a totally different taste; it takes on a creamy, mellow taste.  They typically only need around 15 to 20 minutes, so make sure you time it properly.
  7. For a smoother soup, sieve before serving.
  8. This soup freezes really well and can be frozen for up to 3 months.

Do you prefer homemade soup to shop bought?  What’s your favourite soup to make?

With much love
The Domestic Princess
xoxo

Mozzarella Chicken & Roasted Vegetables

This week the Domestic Prince and I did a two day fast after having watched the BBC Horizon programme, “Eat, Fast and Live Longer” a few weeks ago.  Research has shown that by fasting you can greatly reduce your IGF-1 levels, which is the hormone that encourages cell growth and detracts your body’s ability to repair itself.  The growth factor has strong links to the development of Alzheimers, diabetes, cardiovascular diseases and various cancers.  There are other benefits associated with fasting such as weight loss, improved digestion and increased energy levels.  So, you’re probably wondering what on earth this has got to do with today’s recipe?  Well, on the two days of fasting, it’s suggested men consume no more than 500 to 600 calories a day and women 400 to 500.  You can split the calories up over the day, or eat them all in one meal.  The Domestic Prince chose to eat his in one meal, so on Sunday I set about finding a meal for his lunch that would be tasty, filling and nutritious and this is what I came up with!  One portion is around 550/600 calories.  I’ll be blogging more about our fasting experiment over the next few weeks, but so far it’s looking very positive.

Serves 2

Ingredients

  • 2 chicken breasts
  • 1l of chicken stock
  • 150g of mozzarella cheese
  • 400g tin of chopped tomatoes
  • Handful of torn basil leaves
  • 1g of stevia or 5g of caster sugar
  • 2 cloves of garlic, roasted and crushed
  • Olive oil
  • 2 onions, finely chopped
  • 4 cloves of garlic, crushed
  • 1 red pepper, chopped into cubes
  • 1 yellow pepper, chopped into cubes
  • 1 courgette (zucchini), chopped into cubes
  • 1 aubergine (egg plant), chopped into cubes
  • 4 plum tomatoes, chopped into cubes

Method

  1. Pop the chicken breast in a deep pan or dish and pour over the chicken stock.  On low to medium heat, poach the chicken breasts for around 15 minutes.
  2. In a saucepan, pour the tinned tomatoes, stevia (or sugar), two of the roasted, crushed cloves and the basil.  Bring to a boil and simmer for 5 minutes.  Leave to cool and then whizz until smooth.  Set aside.
  3. Pre-heat the oven to 180C.
  4. In a frying pour some olive oil, I use around 2tbps and brown the onions.  Once browned, add in the 4 cloves of crushed garlic.  Sauté for around 2 minutes.
  5. Remove the onions and garlic from the pan and put them in a roasting tin and put aside.
  6. Repeat the above process for all the vegetables, until they’ve all been sautéed.
  7. Put the vegetables in the pre-heated oven and roast for around 35 to 40 minutes.
  8. Take the chicken breasts that you poached and set aside earlier and slice into it.  Roughly slice the mozzarella and stuff it into the chicken breast.  Pop some slices on the top as well.
  9. After about 20 to 25 minutes into the vegetables roasting, put the stuffed chicken breasts on a baking tray and pop in the oven for 10 to 15 minutes, until the mozzarella is golden and bubbling on top.
  10. Whilst the chicken and vegetables are in the oven, warm-up the tomato and basil sauce.
  11. All that’s to be done now is serve and tuck in!!

Domestic Princess tips:

  1. Goats cheese can be swapped for the mozzarella.
  2. Don’t be tempted to sauté all the vegetables at once, as they’ll produce too much liquid and will not caramelise.

Please let me know if you make this dish.

Have a wonderful weekend lovely readers.  We’re having a quiet one – bliss!

With much love
The Domestic Princess
xoxo

Frozen Raspberry Yoghurt

I love frozen yoghurt, it’s delicious and super easy to make.  I opted for raspberries for this recipe, as I had a packet of frozen raspberries (which I love!) in the freezer that needed to be used up and somehow a glut of yoghurt.  Wanting it to be as low in sugar as possible, I made it with stevia, instead of icing sugar.  But if you’re not worried about your sugar intake, then go ahead and make it with icing sugar.  The outcome will be the same.  A guilt free treat!

Serves:  Well, depends on how greedy you are!  This recipe makes around 900g

Ingredients

  • 500g full-fat yoghurt, preferably greek
  • 450g frozen raspberries
  • 7g stevia or 70g icing sugar
  • 2tsp vanilla extract

Method

  1. Whizz the raspberries, together with the stevia or icing sugar in a blender or food processor.  If you don’t have a blender or processor, skip straight to stage 2.
  2. Push the raspberry puree through a fine metal sieve to remove of all the pips.
  3. In a separate bowl whisk the yoghurt and vanilla extract.
  4. Pour the raspberry puree into the yoghurt mix and roughly combine.
  5. Pop the mixture into a container and put it in the fridge for an hour.
  6. Take the container out and if you’re using an ice cream maker freeze following the manufacturer’s instructions.  When you have a creamy and frozen mixture, transfer it to a freezerproof container and freeze for at least an hour.
  7. If you don’t have an ice cream maker, pour the mixure straight into a large freezerproof container and pop into the freezer for around an hour, or until the mixture is beginning to set around the edges.  Take it out and whisk the mixture until it’s smooth.  Return to the freezer for 30 minutes, then whisk again.  Keep repeating the freezing and whisking a few more times and then leave it to freeze for at least an hour before serving.

Domestic Princess tips:

  1. If you’re looking to lower the fat content of the frozen yoghurt, substitute the full-fat for the fat-free or low-fat options.  However, if you’re a low-carber, stick with the full-fat version, as lower-fat normally means extra added sugar!
  2. Most fruits will work well in this recipe, mango, peach, strawberries etc.  However, frozen fruits work better than fresh.
  3. If making this without an ice cream maker, please don’t be tempted to skip the whisking whilst freezing stages.  This is necessary to minimize the yoghurt splitting to prevent any ice crystals developing.  This will help ensure you have lovely, smooth & creamy frozen yoghurt.
  4. If making this for a pudding, consider adding in 2tbsp of crème de cassis at stage 3.
  5. If not serving the yoghurt immediately, take out 20 minutes before serving and keep in the fridge to allow it to soften slightly.
  6. I sometimes add a vanilla or plain flavour protein powder when pulverizing the raspberries.
  7. Bangloreans, you can buy stevia in Hypercity, Spar or the new supermarket in 1MG.  And frozen raspberries can be found at the shop in Palm Meadows.
  8. For those interested in learning more about stevia, here’s some information on stevia.

This is a perfect, healthy alternative to sugar and fat-laden ice cream!

Enjoy lovely readers and if you make it, please let me know and share any pics!

With much love
The Domestic Princess
xoxo

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