SPINACH SOUP

Yes I know, we have a bit of a 'soup thing' lately, but after getting soaked watching/playing rugby, a soup is nice.

You need:
- 2 onions (diced)
- a garlic clove (sliced thinly)
- 350 gr spinach
- a little bit of lemon juice
- 600 ml boiling water
- olive oil
- salt
- creme fraiche: a generous tablespoon and more to serve it  (if you like it - you can also serve it with parmesan cheese on top, or fry some lemon zest in olive oil and add a few drops)

Heat the oil and fry the onions and garlic over low heat until they become translucent. The add the spinach and lemon juice. After 5 minutes add the boiling water, creme fraiche and salt. Let it boil for 5 minutes and blend it.

 

TOMATO SOUP

Another favourite with my children. You need:
- 1 kg tomatos
- 1 l water (you can use stock of course, but stock over-complicates home cooking and it also masks the vegetables flavour)
- two onions
- olive oil: three table spoons
- one teaspoon of balsamic vinegar
- salt

Preheat the oven at 200 degrees. Cut the tomatoes in quarters and the onions in eights. Put them on a roasting tin and add the salt, oil and balsamic vinegar. Roast for 45 minutes until the edges get dark. Boil the water and add it to the roasting tin  - scrap the burned bits with a wooden spoon (as you would do to prepare gravy). Put it all in a pan and blitz it with a hand held blender (or in a food processor). You can add more water if you find it too thick.

If the result is too acidic (it really depends on the quality of the tomatoes) you can add a quarter of a teaspoon of sugar.

You can serve it with parmesan shavings, with croutons, you can also blitz a few leaves of basilic with olive oil and pour a few drops on top.... we like it on its own.