Hi everyone this is Sunday morning special delicacy
"""Tilapia with carrots and potatoes in hot and spicy tomato soup """
It was a heavenly yum. The slightly crunchy carrots, the softness from the noodles and potatoes added a great satisfying filling texture and the heat from them peppers was something else. Its yummy
[img]https://scontent-ams3-1.xx.fbcdn.net/v/t1.0-9/fr/cp0/e15/q65/14915605_1373886782641926_8332318762245740234_n.jpg?efg=eyJpIjoiYiJ9&oh=9ccf1ac18f4fc9bb8fbf2a0f445bc425&oe=58D55065[/img]
[color=blue]Ingredients[/color]
For the soup
2 carrots , peeled and chopped
150g/5oz new potatoes, chopped
400ml/14fl oz vegetable stock
½ tsp chilli flakes
2 tbsp olive oil
2 cloves garlic, finely chopped
1 vine tomato, de-seeded and chopped
salt and freshly ground black pepper
For the parsley pesto
2 handfuls parsley leaves
3 tbsp olive oil
[color=red]Method[/color]
1. For the soup, place the carrot, potato, stock and chilli flakes in a saucepan and bring to the boil. Reduce the heat and leave to simmer for 7-8 minutes, then drain the vegetables, reserving the stock.
2. Heat the olive oil in the saucepan and fry the vegetables, along with the chopped garlic, for 3-4 minutes, or until tender.
3. Pour the stock back into the pan with the vegetables, stir in the tomatoes and season, to taste, with salt and freshly ground black pepper. Using a hand blender, process the soup until smooth.
4. For the pesto, blend the parsley and oil together in a mini food processor to a smooth purée.
5. To serve, ladle the soup into a shallow bowl and drizzle over the parsley pesto.
[color=red]Happay Sunday, stay healthy always[/color]
