Wordless Wednesday: Tomato Soup with Lemon and Dill

While in Greece we stayed with family. One evening they made us a delicious soup. So delicious I had a go at re-creating it and I did a really good job! I consider this soup Greek in nature as lemon and dill make a regular appearance in their menu. I hope you give it a try and enjoy it as much as we did.

Ingredients

1 litre of stock (chicken or vegetable)
2 cups of water
1 large onion finely chopped
1 tablespoon of tomato paste
1 tablespoon of olive oil (extra to serve)
1 400g tin of crushed tomatoes
1 cup of pasta
1 small handful of dill, chopped
1 small handful of parsley, chopped
1 lemon
Salt and pepper to taste

Method

1. In a saucepan cook onion in olive oil over a medium heat until soft.
2. Stir in tomato paste and add stock and water and gently simmer.
3. Add crushed tomatoes and pasta and cook gently until pasta is tender.
4. Before serving add dill, parsley, the juice of half the lemon and salt and pepper to taste.
5. Serve with a light drizzle of good quality olive oil, an extra wedge of lemon and crusty bread.

Delicious!


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