a soup the colour of marigolds & a little friend

30th October 2011

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Inspired by Nigel Slater from his book, ‘Tender”.  I just love the title of this soup.  I have been meaning to make this soup each Summer when the season turns into Autumn.  This is when I have the usual over-abundance of sun-soaked, yellow tomatoes and the marigolds are popping out everywhere in my vegetable garden,  giving joy and colour wherever you look.  I added orange peppers, as I have an over-abundance of these as well.  Small, sunset-coloured peppers.  Lots of them, all twisted in their home-grown shapes.  I can see their cheerful and bright splashes of colour in amongst the greenery now, as I write this from the kitchen table, that overlooks the vegetable garden.

This is a simple soup, pulsating with flavour and colour.  I decided to give it a long-simmering at the beginning, like Donna’s Cherry Tomato Sauce to really bring out the flavours before adding the stock or water.  I use a Le Creuset pot which keeps the temperature balanced and even when cooking so that when this soup simmers, a lot of liquid comes out of the tomatoes.  This is why there is very little water added.  If you find the soup dry when cooking, just add additional water.  If you do not have yellow tomatoes, then just use your regular cherry tomatoes.  Just make sure the tomatoes are ripe and ready if you want a flavoursome soup.

– a little friend –

a soup the colour of marigolds

Enough for four

ingredients :

a drizzle of olive oil

1 bay leaf

a sprig fresh thyme

a sprig fresh oregano

450g yellow tomatoes

450g carrots (about six medium), peeled & roughly chopped

1 medium orange bell pepper, or a handful of small homegrown ones – deseeded, peeled & quartered

2 – 3 cups of vegetable stock or water – more if needed

1 teaspoon jaggery/sugar

sea salt and freshly ground pepper to taste

finely chopped parsley

basil leaves (optional)

preparation :

Heat olive oil in a large heavy based saucepan (should be hot enough so that herbs sizzle when added). Add whole herb sprigs (no need to chop) and the bay leaf.  Toss in the hot oil so that the flavour infuses and herbs turn bright green.

Add whole yellow tomatoes.  Toss so that all are coated in oil.  Add the orange pepper and the carrots. Leave to sizzle on medium heat for about 5 minutes, stirring occasionally.  Reduce heat to a simmer, cover and let stew away for about forty-five minutes.

Turn off heat.  Take out and discard the sprigs of thyme and oregano.  Take out the bay leaf (return to the soup after blitzing.)  Add the 3 cups of stock/water and blitz it into a thick, pulpy broth using a hand blender.

As Nigel Slater says, “…as bright and cheerful as a jug of June flowers.”

Add the sugar and season with salt and pepper.

Sprinkle with finely chopped parsley, a leaf of basil and drizzle with olive oil.

Serve with freshly baked bread and a bowl of guacamole or a big spoon of cooked quinoa in each bowl.

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Goodness shared from Stacey

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