A few weeks ago, the hubbie and I spent the weekend with my most favourite people, @Nathaliehadwin and her partner David.
Nat and David are vegeterians. Not a trait I tend to approve of in my friends. But Nat and Dave are foodie vegetraians, who feed us from food they have grown in their own garden. And they give me cheese. Lots of cheese. I love them for that alone.
The meal they served us was devine. I could wax lyrical about the caluliflour and maccaroni cheese, or tickle your tastebuds with the rich rhubard crumble, but on this occasion, I’m treating you to Nat’s tomato and fig soup.
4 tbsp olive oil
1 onion, finely sliced
2 cloves of garlic, finely sliced
1 green pepper, finely sliced
2 tsp cumin seeds
Pinch of chilli flakes
4cm cinnamon stick
3 bay leaves
1.5kg tomatoes skinned & chopped (or 1 jar of pasatta with extra veg stock as a cheat)
50g caster sugar
150g dried figs in 700ml of boiling water for a couple of hours
Salt and pepper
Heat the olive oil in a pan add the onion, garlic, pepper and cook until soft.
Stir in the cumin, chilli flakes, cinnamon stick and bay leaves and cook for another 2 minutes.
Add the tomatoes sugar and figs with their water and simmer gently for 25 mins.
Discard the bay leaves and cinnamon stick, add salt and pepper and blend until smooth.
I’d treat you to a pic, but we forgot to take one. With food this good it’s too easy to get distracted.