In this special Ramadan series, Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’, will bring you recipes that are perfect for the celebration of the Holy Month of Ramadan. New recipes every week, straight from Jules of the Kitchen.
Tomato, Celery and Apple Soup
A deliciously simple and very natural soup. The combination of chopped onions, tomatoes and celery, garlic and fresh ginger give this soup a really vibrant taste and do not worry about the addition of apple as this unusual addition really works. This soup is light and full of goodness. Exceptionally enjoyable when topped with a swirl of cream or plain yoghurt and a scattering of fresh coriander leaves.
Preparation time: 10 minutes
Cooking time: 40 minutes
60g butter – or non-dairy alternative
1 large red onion – diced
2 apples – skins on, core removed and chopped
6 celery stalks and leaves – chopped
2 whole garlic cloves – skin removed
4 large ripe tomatoes – quartered
4cm piece fresh ginger – peeled and chopped
1 litre chicken stock or water
Freshly ground black pepper
Salt to taste
Swirl of cream or plain yoghurt
Few fresh coriander leaves
Melt butter in a large, deep saucepan.
Add diced onion and soften.
Add all remaining ingredients, lastly the stock and bring slowly to the boil.
Reduce heat and simmer for 40 minutes.
Blend to a thick puree in a food processor.
Serve hot with a swirl of single cream or plain yoghurt and a handful of coriander leaves.
Jules tips This recipe is a good base for any homemade soup – feel free to be creative and add any vegetables you like.
Contributed by: Julia Toon, Jules of the Kitchen
Click here for more recipes in this series.