This is a lovely creamy soup with a beautifully smooth rich texture and sweet flavour, and very quick to make. It’s a recipe from the August 2007 issue of delicious magazine, which I altered slightly to make it a little lower in fat. It didn’t detract from the creaminess of the soup – in fact,…

This soup is so gorgeous – tangy, chunky tomatoey goodness.  And it barely warrants being called a recipe. Take about 1.5 kilos of very ripe tomatoes.  Cut them in half or quarters, depending on the size, and spread out on a baking tray.  Drizzle with olive oil, and sprinkle over salt.  Roughly chop two onions…

I tend to be rather impressionistic when making soups, so this won’t be a very detailed recipe. It’s also a simpliflied, Sunday afternoon recipe, using canned lentils to reduce the cooking time. This is a very solid soup/stew, with a lovely flavour after being simmered for an hour or two, and absolutely filled with vegies.…