This recipe is actually entitled Spicy Tomato Soup with Ricotta Ravioli and Rocket Pesto, but I made it without the ravioli to avoid those extra carbohydrates.
I have made this a few times, and my tips are a) use the freshest baby rocket you can find – the peppery taste of the rocket is divine; and b) be careful of the chilli! It can get quite spicy.
1 tablespoon olive oil
1 large brown onion (200g), chopped coarsely
1 clove garlic, crushed
1 fresh small red thai chilli, chopped finely
700g egg tomatoes seeded, chopped coarsely
2 trimmed celery stalks (200g), chopped coarsely
2 cups (500ml) vegetable stock
410g can tomato puree
For the Rocket Pesto:
20g baby rocket leaves
1/4 cup (35g) roasted unsalted pistachios
1/4 cup (20g) coarsely grated parmesan cheese
1 clove garlic, quartered
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon water
1. Heat oil in large saucepan, cook onion, garlic and chilli, stirring, until onion softens. Add chopped tomato, celery and stock; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until celery is tender. Cool 15 minutes.
2. Make rocket pesto.
3. Blend or process soup, in batches, until smooth. (Note: I blended it in the pan with the stick blender- same result- less washing up!). Return soup to same cleaned pan, add tomato puree; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes.
4. Serve soup topped with pesto.
This recipe serves 4.
To Make the Rocket Pesto
Blend or process rocket, nuts, cheese and garlic until chopped coarsely. With motor operating, gradually add oil; process until mixture forms a thick paste. Stir in juice and water.
From AWW Soup.
Cookbook Challenge: Theme 16 Soup.