I need to use up some leftovers and have a hankering for tomato soup. Not really a tomato soup fan, so what’s provoked this craving?
I have a leek in this week’s veggie box, so I slice ‘n’ dice 1/2 of that, and add:
1 clove garlic
a little hot, green chili
and about a 1/4 of a medium-size, sweet red pepper.
Toss all together in a large, cast iron pot over a medium flame.
Add to that:
about 2/3 cup left-over soybeans (in their juice)
a few leaves of thinly sliced curly, green cabbage
and a handful of red lentils.
about 2/3 of a dessert spoonful sweet red paprika
1 small apple (chopped)
and 2 small tetra paks of tomatoes (500 grams tomato passata, 390 grams chopped tomatoes).
Stir in a little soaked wakami, cover and simmer over low heat. When you think it’s starting to taste right, turn off the heat and let it stand on the stove for a couple of hours. When you reheat to serve, rinse out one of the tomato packs with water and add that to the pot.
Serve with spicy, garlic roasted chard.
Thinly slice enough chard to cover the bottom of your roasting pan. Drizzle with olive oil, sprinkle with slivered garlic, slivered hot green chilies, and sweet red paprika, a little freshly ground sea salt and black pepper. Roast in a hot oven, turning once or twice. What you’re aiming for is a kind of crouton, or chip to sprinkle in the soup and/or dip in the roasted garlic.
- Minestrone Soup of Winter (zeldalifeatthetable.wordpress.com)