Soup Week

It is cold and rainy in Cape Town at the moment, so how about we all post a recipe for a soup this week? Those in the UK can keep the recipes handy for winter. I made this divine Roasted Tomato, Red Bean and Feta Soup from the Taste Magazine’s new cookbook, this weekend.  Taste is Woolworths’ food magazine and has one of the most stunning design layouts around. I have always enjoyed reading the magazine, although I must admit have seldom tried the recipes as they are usually very complicated and consist of unusual ingredients and combinations. Recently they seem to have changed their approach and addressed this problem (obviously I was not alone in my opinion) and their new cookbook seems to be an example of this. I have only seen the supplement but there are some stunning, fairly easy recipes in it. I hope you enjoy this one, as did we.

Roasted Tomato, Red Bean and Feta Soup
Serves 4

Preparation time: 20 minutes
Cooking: 45 minutes

• 2 x 400 g cans whole peeled tomatoes in juice
• 1-2 T olive oil, plus extra for drizzling
• 1 onion, finely chopped
• 1 large clove garlic, crushed
• 4 cups water
• Sea salt and freshly ground black pepper
• 1 X400 g can red beans, drained and rinsed
• 4 rounds feta, at room temperature
• Italian parsley, chopped, for sprinkling
• Olive bread, for serving

Preheat oven to 230 degrees Celsius. Drain the tomatoes and set aside the juice. Slice the tomatoes in half and place cut side sown in a roasting dish. Pour over the juice and drizzle with olive oil. Roast for 15 minutes, or until starting to catch. Meanwhile, soften the onion in 1 -2 T of oil in a large saucepan. Stir in the garlic, roasted tomato with juice, and water and simmer for 20 minutes. Blend roughly, check seasoning and bring to the boil again. Add the beans and simmer for a further 5 minutes. Place a round of feta in each soup bowl and ladle over the piping hot soup. Add a sprinkling of parsley and serve with olive bread.

Tagged as: recipe, soup, taste