Sig's Light Tomato and Shallot Stew

Name: Sig's Light Tomato and Shallot Stew
Yield: 2 good servings
Cuisine: British
Ingredients: 4-5 shallots, cut into thick rings; 2-3 ripe medium to large tomatoes, chopped; 2 red peppers, chopped; 4 elongated new baby potatoes, cut into chunks; 3 vegetable or chicken stock cubes; 1 small carton passata with basil (tomato sauce); 1/2 tube tomato paste or puree; 2-3 chopped sun dried tomatoes chopped; For soup seasoning I use; to taste Freshly chopped or dry ground garlic; Good pinch paprika powder; Pinch cayenne pepper; Pinch salt or saltflakes; Few sprigs fresh coriander; You can add either browned off meat or tofu to taste; or try a fish that keeps together rather than flaking apart,; add fish towards, the end but add meat at earlier stage

Sigrun @sigrun

German, living in England

This is lighter than a goulash but just as filling and yummy

#soupcontest #stew #tomatoes #shalotts

This is lighter than a goulash but just as filling and yummy

#soupcontest #stew #tomatoes #shalotts

Sigrun @sigrun

German, living in England

This is lighter than a goulash but just as filling and yummy

#soupcontest #stew #tomatoes #shalotts

This is lighter than a goulash but just as filling and yummy

#soupcontest #stew #tomatoes #shalotts

Saved

Ingredients

2 good servings

4-5shallots, cut into thick rings
2-3ripe medium to large tomatoes, chopped
2red peppers, chopped
4elongated new baby potatoes, cut into chunks
3vegetable or chicken stock cubes
1small carton passata with basil (tomato sauce)
1/2tube tomato paste or puree
2-3chopped sun dried tomatoes chopped
For soup seasoning I use
to tasteFreshly chopped or dry ground garlic
Good pinch paprika powder
Pinchcayenne pepper
Pinchsalt or saltflakes
Few sprigs fresh coriander
You can add either browned off meat or tofu to taste
or try a fish that keeps together rather than flaking apart,
add fish towards, the end but add meat at earlier stage

Saved

Steps

1

Cut shallots into rings chop the pepper, add a little oil to soften them on a shallow heat. Add the stock cubes and chopped potatoes, add about 250 ml of water. Bubble away for about 10 to 15 minutes.
2

In the meantime add flour to your meat or tofu, brown this of slightly.
3

Add the browned meat to the stew if using cook for 20 minutes on low heat adding more water if needed as not to burn or for the stew not to set on bottom of pan. Then add all the tomato ingredients, season the soup. Cook until meat is tender. If using fish add this only about 15 or 20 minutes before serving. Remember to add fluid and adjust the seasoning as and how you like it.