Gluten and Dairy Free Tomato and Courgette Soup with Wholemeal Sage Focaccia

serves / makes 4
40 prep time
40 mins cooking time

Description

This soup is healthy, nutritious, easy to make and a good use for courgettes which I seem to have a lot of but I’m never sure what to do with! The accompanying bread is also a healthy snack made with gluten free wholemeal flour. Both the soup and bread can be frozen and used at a later date.

Enjoy!

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Ingredients

For the Soup:

  • 450g tomatoes, quartered
  • 450g courgettes, thickly sliced
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1/4 teaspoon chilli flakes
  • 1 tablespoon cornflour
  • 1 litre vegetable stock
  • 2 teaspoons oregano
  • 2 teaspoons parsley
  • salt and pepper, for seasoning

For the Focaccia:

  • 370g gluten and dairy free wholemeal bread flour
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 tablespoon dried active yeast
  • 4 tablespoon olive oil
  • 400ml warm water
  • 2 cloves garlic, crushed
  • 2 teaspoons sage
  • 2 teaspoons parsley

Method

To make the soup:

  • Heat a drizzle of olive oil in a large pan on a medium heat
  • Add the onion, garlic and chilli and cook for 2 minutes
  • Add the sliced courgettes and cook for a further 2 minutes
  • Add in the tomatoes and cook again for 2 minutes
  • Sprinkle over the cornflour and stir until the vegetables are coated
  • Pour in the vegetable stock and simmer for 25 minutes
  • Add in the oregano and parsley and season to taste
  • Blend the soup until smooth

Tomato & Courgette Soup

To make the focaccia:

  • Mix together the bread flour, salt, xanthan gum, and yeast with the water, 3 tablespoons of the olive oil, the minced garlic and sage
  • Beat together with an electric mixer for 5 minutes to aerate the dough or knead by hand
  • Cover the bowl with cling film and leave to rise for 30 minutes in a warm draft free place or overnight in the fridge
  • Transfer to a well greased 8”/20cm cake tin and smooth the top
  • Drizzle over the remaining tablespoon of olive oil and sprinkle on the parsley
  • Bake for 40 minutes at 200 oC
  • Remove from the tin and allow to cool on a wire rack before serving

GF Focaccia

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