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Tomato, squash and walnut soup

This delicious Scandi-style soup has an unexpected crunch from a garnish of chopped walnuts

    The soup is suitable for freezing. The walnuts give the soup an extra crunchy texture.

    Serves 4-6

    INGREDIENTS

    1 tbsp olive oil
    1 onion
    1 potato
    1 clove garlic
    350g of tomatoes (3–4 large tomatoes)
    450g tin peeled tomatoes
    450g squash (a small squash)
    900ml vegetable stock
    1 vegetable stock cube
    1 bay leaf
    ½ tsp dried oregano
    1 tbsp fresh chopped basil
    50g chopped walnuts
    salt and pepper to taste
    fresh basil or fresh oregano for garnish.

     

    Method

    • Peel the onion and garlic and cut ito small cubes. Peel and dice the potato.
    • Wash the tomatoes, cut each into 8 pieces. Rinse the squash and cut it into slices.
    • Have the vegetable stock cube ready.
    • Heat the oil in a large saucepan and saute the onion, garlic and potatoes for 5 min. Do not let them brown.
    • Add the fresh and tinned tomatoes, vegetable stock, bay leaf and oregano.
    • Bring the soup to a boil and simmer for about 20 minutes until the vegetables are cooked.
    • Add the squash and basil and simmer until the squash is soft. Let the soup cool slightly before blending.
    • Stir in the chopped walnuts and season.
    • Garnish with sour cream and fresh basil or oregano and serve it with bread.

    kosherkitchen.dk

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