For the soup
2 tbsp olive oil
1 large red onion, chopped
1 clove of garlic, chopped
1 tsp tomato purée (paste)
800g (1lb 12oz) tomatoes, roughly chopped
500ml (18fl oz/2 cups) water
1 tsp pink Himalayan salt or sea salt
5 basil leaves
For the kale pesto
200g (7oz/3 cups) kale, leaves only, stalks discarded
100g (3½oz/4 cups) basil
2 cloves of garlic
200ml (7fl oz/generous ¾ cup) olive oil
100g (3½oz/⅔ cup) pine nuts
80g (3oz/¾ cup) freshly grated Parmesan cheese
1 First make the kale pesto. I like quite a coarse consistency so I blend the kale, basil and garlic first with the olive oil, then I add the pine nuts and Parmesan and pulse a few times so it’s chunky. If you like a smooth consistency, then blend all of the pesto ingredients together until combined and smooth. Set aside until needed.
2 To make the tomato soup, in a large, deep saucepan, heat the olive oil over a low heat, then add the onion and fry for 1–2 minutes, then add the garlic, and after cooking for 1 minute, add the tomato purée (paste).
3 Continue to cook over a low heat, and when the colour changes to slightly orange, add the chopped tomatoes and simmer for a couple of minutes. Now pour in the measured water and add the salt. Leave to simmer for about 15 minutes, then add the basil, tearing the leaves, and cook for another couple of minutes. Take off the heat, pour into a blender and blend until you have the desired consistency.
4 Serve the soup immediately with a spoonful of the kale pesto in the middle of the bowl, or with some type of pasta for your children.
Recipes from Cook Yourself Happy by Caroline Fleming, published by Jacqui Small.