‘a wholesome soup making the most of local seasonal ingredients and flavours of a Mediterranean Spring. This is a gluten free, low fat, lactose free and diabetic friendly recipe. For a vegan option leave out the chicken’
You will need:
1 tablespoon olive oil and extra to drizzle before serving
1 large white onion
2 red bell peppers
1/2 fresh garlic
1/2 teaspoon smoked paprika
a pinch of cumin powder
a pinch of dried marjoram and a pinch of dried basil
400g can chopped tomatoes
2 large tomatoes
200g cherry tomatoes
12 broad bean pods, peeled
1 natural stock cube
1/2 cooked chicken breast per portion [optional, leave out for vegan dish]
handful chopped parsley
2 tablespoons chopped fresh herbs [I used fresh marjoram, mint and basil]
juice of half a lime
1/4 teaspoon grated lime zest
Preheat the oven to 220C.
Start by halving the large tomatoes and placing them on an ovenproof dish. Brush some olive oil. Season with salt and scatter some fresh marjoram leaves. On the same dish place one of the red bell peppers. Roast in a hot oven for 25-30 minutes until the edges of the tomatoes become charred. The skin of the red pepper will also become quite charred and caramelized.
Place the roasted red pepper in a plastic bag and tie it up. Allow the red pepper to cool completely then chop up.
Heat the olive oil in a pot over medium heat and cook the roughly chopped onion and fresh garlic. Stir and do not allow to brown. Chop one of the red peppers and add to the pot. Then add the dried herbs and paprika, stir and then add the stock cube. Stir in the canned tomatoes with the liquid, top up with water just to barely cover the vegetables and bring to a boil. Chop the cherry tomatoes with skin on, add them to the pot and reduce the heat, add the lime juice and simmer for 15 minutes uncovered. Taste and season if necessary.
Remove from the heat and add half the roasted peopper and one of the large roasted tomatoes to the pot.
Use a hand held blender and pulse a few times to retain the texture.
Peel the fresh broad beans and add half of them to the pot and stir. Add the lime zest and stir again.
Cut the chicken up into pieces if you are using it. Chop the parsley and fresh herbs.
Ladle the soup into a large serving bowl and top with fresh herbs, the rest of the broad beans, the remaining roasted tomato and half the roasted pepper and chicken. Drizzle some olive oil and serve immediately.
Trade Enquiries: Costa D’Oro Olive oil is available from J Calleja Ltd
Lea’s Good Food Everyday is available in most bookshops and via Midsea Books
I use fresh vegetables and herbs by Big Fresh in Mosta, dried herbs and spices by Good Earth, tableware by Loft and kitchenware by Tescoma.