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    • Coley and Tomato Soup

    Mark Sharron
    Easy
    30 minutes
    1-2
    Amount Per Serving: Calories 200; Fat 5g; Protein 18g
    Coley and Tomato Soup is a delicious and hearty dish perfect for a cold winter evening. It is a simple dish and requires just a few essential ingredients. Combining coley, tomatoes, and vegetables creates a flavorful soup that is sure to please. This soup is also very nutritious and packed with vitamins and minerals. It's a great way to get your daily intake of vegetables and protein.   
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    Ingredients

    • 2 tablespoons olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 500g coley, skinned and cut into chunks
    • 2 carrots, diced
    • 2 sticks celery, diced
    • 1 teaspoon dried oregano
    • 1 teaspoon smoked paprika
    • 2 tablespoons tomato puree
    • 1 litre vegetable stock
    • 400g tin chopped tomatoes
    • 1 bay leaf
    • 2 tablespoons chopped parsley
    • Salt and pepper, to taste

    Method

    • To make Coley and Tomato Soup, heat the olive oil in a large pot over medium heat.

    • Add the diced onion and garlic and cook for 2-3 minutes, stirring occasionally.

    • Add the coley, carrots, celery, oregano, and smoked paprika. Cook for a further 3-4 minutes, stirring occasionally.

    • Add the tomato puree and vegetable stock and bring to a boil.

    • Reduce the heat and simmer for 10 minutes or until the vegetables are tender.

    • Add the tinned tomatoes, bay leaf, and parsley and simmer for 5 minutes.

    • Remove the bay leaf and season with salt and pepper to taste. 

    • Serve the soup hot with crusty bread.

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