This is a quick soup I made for my friends in hogsback on a recent trip to the eastern cape. It is inspired by Dean’s tomato soup, but this one was made almost exclusively from vegetables from their organic garden. The spring onions were so huge I thought they were leeks, but in fact they were just gargantuan spring onions.
- 20 ripe tomatoes
- 4-6 cloves of garlic
- 4 red chillies
- Handful of chopped parsley
- 3 massive spring onions
- Healthy douse of olive oil
- Heavy-handed dash of balsamic
- Glass of red wine
- Salt and pepper
- 500ml veg stock
- Plain yoghurt and fresh dhanya to garnish
Put the tomatoes, garlic, chillies, spring onions, parsely, olive oil, balsamic vinegar, salt and pepper into a roasting dish and roast in an oven until the tomatoes pop. Put everything into a big pot and mix in the stock. Cook at a simmering heat for around 20 mins until the tomatoes start falling apart. Using a hand mixer, blend the soup together and the strain through a seive into another pot. Pound the pulp to get all of the juices out.
Put a teaspoon of yoghurt in each bowl and sprinkle with parsley when you serve the soup. I had to leave before the soup was served, so I didn’t get to take pics of the final dish, but I got a good report back from the eaters.
Vegan version: remove the yoghurt in the garnish and make sure that you are using vegan wine