Humous

Serve in a bowl with a little olive oil drizzled on top and a sprinkling of chilli powder or paprika.
Eat with crudities, spread on oatcakes, wholemeal toasts or wholemeal crackers.

Tomato Artichoke and Zucchini Soup

Servings: 6

• 1/2 cup chopped carrot
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 2 teaspoons olive oil
• 1 (28 ounce) can tomatoes
• 2/3 cup vegetable stock
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup water
• 1/2 cup chopped zucchini
• 1/4 teaspoon hot pepper sauce
• 1/2 cup chopped artichoke hearts

• 1 tablespoon grated parmesan cheese

In a medium saucepan cook onion, carrot, celery in hot oil for 5 minutes.

Add tomatoes, vegetable stock, seasoning, salt and pepper and simmer ten minutes.

Cool slightly and place half of the tomato mixture in blender or food processor and blend, repeat with remaining half.

Add just enough water to reach desired consisitency. Add in Zuccini and hot pepper sauce. Bring to a boil and simmer until zucchini is tender then add artichoke hearts. Heat until artichokes are warm.

Top with grated parmesan cheese.