In celebration of 42 months of existence, Recipe Redux challenged its members to come up with a recipe found on either page 42 or page 142 of a cookbook this month. For my birthday this year, my boyfriend gifted me with two of Yotam Ottolenghi’s cookbooks: Jerusalem and Ottolenghi. Since most of my cookbooks are back home in Toronto, these were the only two I had to choose from—not that choosing between Ottolenghi cookbooks is a problem, it most definitely isn’t! It’s a very pleasant “problem” to have. With the December mission in mind, I flipped through both cookbooks to explore my options: purple sprouting broccoli and salsify with caper butter (page 42 of Ottolenghi), no recipe on page 142, a mixed bean salad with red peppers, cumin, coriander, and pickled chervil (page 42 of Jerusalem), and finally, a tomato and sourdough soup (page 142 of Jerusalem).
Because of how easy, delicious, and warming it looked and sounded, I decided to make the tomato and sourdough soup. I added more garlic, and instead of sourdough bread, used the rye bread I had on hand. The soup is wonderful on its own, but even better topped with fresh herbs and a heap of quinoa. And, if your new year’s resolutions involve getting healthy in the new year… this nutritious and hearty recipe is a good place to start!
Ottolenghi’s Tomato + Sourdough Soup
Yields 4 servings.
- 750ml vegetable stock
- 400g tin chopped Italian tomatoes
- 4 large ripe tomatoes, chopped
- 1 large onion, chopped
- 5 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon ground cumin
- 1 slice of sourdough bread/bread of choice
- sea salt and black pepper, to taste
- In a large pot over medium heat, heat up the oil and sauté the onion for 5 minutes, until translucent. Add the cumin and garlic, and fry for another 2 minutes.
- Add the vegetable stock, tinned tomatoes, and chopped tomatoes. Season with a teaspoon of sea salt and some black pepper.
- Simmer the soup for 20 minutes. Add the bread and allow it to soak and soften.
- Pulse the soup several times in a food processor. The tomatoes should be broken down, but the soup should still be relatively chunky.
- The soup should be pretty thick, but you can thin it out with water if it is too thick for you.
- Drizzle with olive oil and garnish with herbs or bread. Serve and enjoy : )
Happy holidays everyone! Safe and happy travels to those of you who are making the trek to see your loved ones,
more soup recipes:
chanterelle & lentil soup by green kitchen stories
curried cauliflower soup with spinach and nigella seeds by amy chaplin
navy bean soup with kale, preserved lemon, and harissa by sassy radish
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