A fragrant and refreshingly light tomato soup/stew which is particularly good when warm rather than hot.
Serves 4
Ingredients
6 medium, ripe tomatoes or 6 tinned tomatoes
1 large fennel bulb, trimmed, central stem removed then thinly sliced
450ml water
1 teaspoon salt
1 teaspoon coriander seeds
½ teaspoon black peppercorns
1 tablespoon olive/rapeseed oil
1 small onion, peeled and finely chopped
1 large clove garlic, peeled and crushed
½ tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
2 heaped teaspoons fresh oregano leaves, finely chopped
1 heaped teaspoon tomato purée
Celery salt
Method
• Put the tomatoes in a large bowl, cover with boiling water, leave for 30 seconds then drain, remove the skins, stems and seeds and chop the flesh roughly.
• If you are using tinned tomatoes, remove the stems and seeds and chop the flesh roughly.
• Put the fennel and water in a small pot with the salt, bring slowly to the boil, reduce the heat, put a lid on and simmer very gently for 10-15 minutes or until the fennel is tender but still has a bite to it.
• Remove from the heat and set aside.
• Crush the coriander seeds and peppercorns in a pestle and mortar.
• Warm the oil in a large soup pot, add the onion and spices and saute gently until the onions are soft (don’t let them brown).
• Add the garlic and saute for a further 5 minutes.
• Add the balsamic vinegar, lemon juice, chopped tomatoes, oregano and tomato puree and stir well.
• Add the fennel and its simmering water, bring the soup to the boil then reduce the heat and simmer gently for 30 minutes.
• Remove from the heat and let it cool to room temperature before serving with a good shake of celery salt and few chopped oregano leaves scattered over.
This recipe has been donated by Fiona Kirk & Jean Barr, authors of the book ‘SOUP CAN MAKE YOU THIN’ available in eBook format, £4.99 from www.souperydupery.com.
