This is really delicious if you can make it with fresh seasonal tomatoes, and its a great way to use up any that are about to be past their best. However I appreciate that we don't all have an abundant tomato garden, so tinned tomatoes can be used just fine.
Serves 4
Ingredients
1/2 white onion
2 cloves garlic
1 carrot
1 stalk of celery
1 tsp fennel seeds
800g fresh tomatoes, or 2 tins chopped tomatoes
100g bulgur wheat
4 large handfuls of curly kale
Pesto (delicious if homemade)
Method
Finely dice the onion, garlic, carrot and celery. Sauté in a pan with a little olive oil and the fennel seeds on a low heat for at least 15 minutes. This is important to add a real depth of flavour from the vegetables. Stir regularly so it doesn't burn.
Add the tomatoes, bulgur and 250ml boiling water and leave to simmer for at least 15 minutes. Season well to taste with salt and pepper. You may need to add a little more water to get a soupy consistency.
For the kale, toss the leaves in a little olive oil then roast in a 200 degree Celsius oven for about 15 minutes, until just crisping up but not burning. You'll need to toss them half way through.
Serve the soup with a drizzle of pesto and the crispy kale.
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