Homegrown Roasted Tomato Soup

It’s started – the polytunnel is producing fruit. As usual, we planted too many tomato plants. We got Shirley’s, Beef, Money Makers, the purple cherry etc. However, Mrs Hiker isn’t a big lover of them so we have a couple of months of lots of tomatoes. So, I have come up with a basic recipe for a soup. Here goes:


A good handful of assorted tomatoes.

A glug of olive oil

Sea salt, ground pepper, mixed dried herbs

A vegetable stock pot

You’ll probably see I’ve thrown a green pepper and a courgette in for good measure too

All I do is get a roasting pan and pour some olive oil on the bottom. Chop the tomatoes etc in half and space out evenly. Season with the salt, pepper and mixed herbs. Whack in the oven for half hour on 180°c. Boil 500ml of water and make the stock. Once fruit is roasted blitz with the stock. Jobs a good ‘un!

Serve with rosemary focaccia which I’m sure I’ve blogged before!

Homegrown Cabbage Soup

One of our first harvests has been cabbage this year at our allotment. But, due to their size pulling one means we have to come up with a good few recipes to make the most of the whole head. Some of the outer leaves get thrown in the chicken cree and they enjoy them enormously.  As well as using a good few leaves for our Sunday Dinner I searched for a decent cabbage soup online.  Ingredients:

2 small onions
2 chicken stock pots
Large cabbage (not white)
Tin chopped tomatoes
Tsp cinnamon
2 Tsp ground cummin
2 tsp ground corridor
Tsp tomato puree
Salt and pepper

Sweat down onion and garlic in a tablespoon of olive oil while you chop the cabbage. Add cabbage to reduce for 5 minutes.  Add tomatoes, puree and spices along with the 2 stock pots in a litre of water and summer for 20-30 minutes. Salt and pepper to taste.

I reckon this would be spot on for all cabbages apart from white cabbage.  Hope you enjoy  it, and…apparently its good for you digestion!👍

Roast Pepper and Tomato Soup

Found this recipe on line but it looks quite healthy, uses up peppers and tomatoes that are on’t turn.

800 grams tomatoes (preferrably left to ripen in a sunny kitchen and then halved or quartered depending on the size, or left whole if cherry tomatoes)

1 large onion (cut into chunky slices)

2 red peppers (deseeded and cut into chunky pieces)

6 cloves garlic (left whole in skins)

olive oil (a generous drizzle)

sea salt

black pepper

500 millilitres vegetable stock 

tabasco (a few dashes, to taste)


Preheat the oven to 200C
Add the tomatoes, red peppers, onion and garlic to a baking tray, sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands.

Bake for about 30-45 minutes until the veg are sweet and just slighly charred

Bring the stock to the boil and add the Worcestershire and tabasco sauces

Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skinsAdd the rest of the vegetables

Puree using a hand blender, but not too smooth – a bit of texture is very nice here.

Thrifty Chicken Noodle Soup

I think almost everyone is being thrifty with everything they do in life now, perhaps more so with food than anything else.  So when it comes to Sunday dinner we generally look for seasonal veg the day before that have been ‘woopsied’ and cheap as chips (forgive the pun).chicken-stock-3-method-4.jpg


We do however go to the local butcher for our meat.  I can hear people saying “the butchers are well expensive!” and I do agree, however I am a firm believer of keeping local shops busy and open.  The other reason we use our very local butcher (100 metres away from Casa De Hyde) is the quality is loads better.  Take a chicken for example, we strip the bird down to the very bare bone, making use of everything, giblets included.  The amount of meat we get off a butcher bought chicken nearly doubles the meat from a supermarket, I promise.  The meat does us about 3 or 4 different meals with a few bits that I use for the following meal.20140929-chicken-stock-vicky-wasik-13.jpg

After the chicken is stripped down, the carcass goes straight into a pan of boiling water and left to simmer for about an hour.  Sieve the contents of the pan and you can freeze the stock for another day or use straight away.

I whacked the stock into a large pan and added boiling water.  A half-used bag of egg noodles took the plunge at this point and some red pepper and spring onion from the freezer was added.  I stole some of the prepped veg from the planned Sunday dinner and put in the pan.  We picked some early wild garlic the day before so I chopped that up and threw that in too.  A frozen green chili was chopped up into very small pieces and went in too.  My other half is not partial to chicken leg meat (I know she’s a bit weird) so seeing as this pot is for me only, shredded everything but breast meat went in with seasoning to taste.  Boiled until the noodles were cooked and the jobs a good ‘un!



As you see by the pictures I got 4 takeaway sized portions from this pot which I use for my baits at work.  While most of my work mates are forking our £3-£4 a meal from the local eatery, I’ve spent about 70 pence on the noodles, plus the leftovers probably costing about 50 pence a tub.  Plus, you know exactly where all the food is from as its been cooked from scratch.