9. jun. 2010

Gulerods-Tomat Suppe med Canneloni Bønner

You better make a large portion - this soup tastes even better the following day.

Ingredients (3-4 persons)
2 tbs olive oil
2 Onions
2 Garlic gloves
1/4-1/2 tsp Cayenne pepper
250 g Carrots
250 g Cherry tomatos
9 dL Vegetable soup stock
1-2 tbs Lemon juice
400 g Dried canneloni beans 
A handfull fresh basil
100 g Black olives
100 g Parmesan

Soak the beans in cold water for 12 hours and boil them according to the manufacturer (alternatively, you can substitute with canned beans). Peel the tomatoes. Do this by making a small cross in the skin before leaving them in boiled water for 30-60 seconds. Run cold water over the tomatoes and the skin can easily be peeled off. Chop up garlic, onions, and carrots.
Heat up the oil in a pot and fry the two kinds of onios for 3-4 minuttes before adding cayenne pepper and carrots. Fry for another 2 minuttes, add soup stock and boil on low heat under lid for 20 minuttes. Blend the soup and adjust with lemon juice, salt and pepper.
By serving, top with fresh basil torn into small pieces, chopped olives, and freshly grated parmesan.

Tomatos are said to have a preventive effect against breast- and head cancer plus protective against neurodegenerative diseases. Carrots are rich in beta-carotene (which can be metabolised into vitamin A) dietary fibre, antioxidants and minerals; and the cannelloni beans are a good protein source.

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