There’s a distinct chill in the air across much of Australia, as we head into the cooler months. And it means we can begin cooking some of our favourite warming recipes, that are sure to keep little tummies toasty. Leading children’s cookery author Annabel Karmel is sharing a ripper recipe, for delectable tomato soup, with a twist. There are some sneaky vegies hidden in this one, and the kids won’t suspect a thing!
It’s time to pull out the thermos flasks and crank up the stovetop – we’re making a family favourite soup that’s perfect for a hearty dinner, or lunch on the go. And you’ve probably already got these ingredients in the kitchen – so why not give this tested, and kid-approved recipe by Annabel Karmel a go?
Hidden vegetable and tomato soup
- 2 tbsp olive oil
- 1 leek, roughly chopped
- 1 carrot, peeled and diced
- 1 stick celery, diced
- 1 clove garlic, crushed
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato puree
- 300 ml chicken or vegetable stock
- a dash of sugar
- 2 or 3 tbsp double cream
1. Heat the oil in a saucepan. Add the leek, carrot, celery and garlic and fry for three to four minutes.
2. Add the chopped tomatoes, tomato purée, dash of sugar and stock. Season.
3. Bring up to the boil, cover and simmer for 15 minutes until the vegetables are soft.
4. Stir in the cream. Blend until smooth using an electric hand blender until smooth.
Makes four portions.
If you’re a little bit partial to easy, kid-friendly cooking, take a look at the other recipes Annabel has shared with us:
For lots more autumn inspiration, visit Annabel Karmel.
No time to cook? Check out Annabel’s new range of nutritious, delicious snap-frozen meals for babies and toddlers. Inspired by her recipe book favourites, they are the perfect freezer filler for those busy days. Find them in the freezer aisles at Coles.
(This is a sponsored post for Annabel Karmel)