Tomato soup and swirls, banana and rhubarb crumble – Everyone’s kitchen

Another lovely cooking group in the garden today with a lot of harvest done!

Harvest of the day

For the side salad; different type of lettuces, rocket, parsley, radishes, nasturtium leaves

For the soup: celery, bay leaves

For the Swirl: thyme


Tomato soup with tomato swirls and side salad

Rhubarb and banana crumble

Tomato soup with tomato swirls

Serves 8


  • 1.5kg ripe tomatoes
  • 2  onions
  • 2 celery sticks
  • 4 tbsp olive oil
  • 2 squirts of tomato purée (about 2 tsp)
  • a good pinch of sugar
  • 4 bay leaves
  • 2 litres vegetable stock (3-4 stock cubes)


Cut each tomato into quarters and slice off any hard cores. Peel onions and carrots and chop them into small pieces. Chop celery sticks roughly the same size.

Add olive oil to a saucepan on medium heat and toss your vegetables (but tomatoes). Cook for 10 minutes and make sure they don’t stick to the bottom of the pan.

Add the tomato puree, stir and shoot the tomatoes in, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes.

Slowly pour in vegetable stock, stirring at the same time to mix it with the vegetables. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.

Once cooked, fish out the pieces of bay leaf and throw them away. Blend everything and serve with some parsley and grated cheese.

No waste! We have used vegetables chopped by the Garden Club yesterday and radish leaves.

Banana and rhubarb crumble

Serves 4

  • 500g/1lb of rhubarb
  • 30g stem ginger (or a sprinkling of ginger spice)
  • 75g sugar
  • 1 banana, sliced
  • 125g butter
  • 190g plain flour
  • 125g brown sugar
  • Generous handful of oats


Heat oven to 200C. Wash and chop the rhubarb into 2cm (1/2 inch) lengths and place in hot pan, add sugar and ginger (if using) and cook through until just done, but keeping its shape.

Crumb together the butter and flour; add the sugar, oats and seeds, until resembles a crumble mix.

Place rhubarb in oven-proof dish, slice banana over the top.

Cover with crumble mix.

Put in oven and cook for about half an hour, until crumble is nicely browned on top.

Thanks everyone for joining!

As usual, leftovers are taken home to share with the loved ones or to treat yourself! 🙂

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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