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01 November 2011 10:44
Recipe
Celebrate World Vegan Day!
November 1st is World Vegan Day so why not get together with friends to celebrate with this delicious Andalusian vegan soup?
Spanish style soups bursting with garlic, peppers, tomatoes and spicy paprika are the perfect vitamin packed antidote to seasonal cold and flu. Warm, comforting and a healthier alternative to our usual cold weather rib stickers, they’re one pot meals which take minutes to throw together and can be left to simmer.
The freshest peppers, tomatoes, aubergines and courgettes are now coming into season in Andalusia, the region known as ‘Europe’s Vegetable Garden’, and are on their way to the UK.
Nurtured by southern Spain’s long hot summers and mild winters and grown using biological control to minimize the use of pesticides, the fresh produce is farmed as nature intended using sustainable methods.
For further recipes or information on Andalusian Fresh Produce, visit
www.andalusianfreshproduce.co.uk
Andalusian Roast Pepper Carrot and Green Bean Soup
Preparation Time: 60 minutes
Serves: 6
2 Andalusian red peppers
2 Andalusian yellow peppers
1 kg Andalusian tomatoes
400 g green beans, halved
2 red onions, peeled and chopped
1 clove of garlic, peeled and chopped
2 tbsp olive oil
150 ml red wine
500 ml vegetable stock
3-4 sprigs of thyme
Salt and pepper
Sugar
300 g carrots, peeled and sliced
Preheat the oven to 200°C / 400°F
1. Place the peppers in a roasting tin. Drizzle with a tablespoon of oil and roast for 25 minutes. Place the peppers in a bowl and cover with cling film and leave to cool. When cool enough to handle peel and dice the peppers. Put the tomatoes in a large bowl and cover with boiling water. When the skin starts to peel away, replace the hot water with cold water. Peel the skins off and dice the tomatoes. Pre-cook the beans and carrots for 15 minutes.
2. Heat the oil in a pan and sauté the onions and the garlic until it is transparent. Add the tomatoes, red wine, vegetable stock and the thyme and cook it for 5 minutes. Season with salt, pepper and sugar.
3. Add the peppers, beans and the carrot slices, cook it for another few minutes and serve.
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