What I'm cooking and eating

Saturday, 12 March 2011

Spicy tomato soup with noodles

1 large onion
2 cloves garlic
1 red pepper
1 large bag tomatoes (1 kg, probably)
1 chilli pepper
A bit of butternut squash, if you have any spare
1-2 litres boiling water
1 Knorr Vegetable Stock pot
Seasoning, including a little chilli sauce, if liked.
1 tbs olive oil

For the noodles:
1 cup flour (I like gram flour)
1 egg
Enough water to make a stiff dough

Chop onion and garlic, put in large pan with oil. Cook gently for 5 minutes, then add the rest of the vegetables, also chopped (the tomatoes can be cut into 1/4s). Allow to cook for about 10 minutes until everything is soft and the tomatoes have shed their juices. Now add the water and stock, and seasoning. Run through a blender.

Bring back to the boil. Make the noodles by mixing the ingredients together, then passing them through a potato ricer. If you put too much water in, which is what I did, it goes all clumpy and doesn't make separate noodles, but still tastes good! You could, of course, use a packet of instant noodles and throw away the flavour sachet which is what I often do!

Bring back to boil, and simmer for about 3-4 minutes. Keeps well in fridge.

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