Nutrition and extra info

  • Soup only
  • Vegetarian
  • Nutrition: Per serving

  • kcal288
  • fat21g
  • saturates5g
  • carbs17g
  • sugars15g
  • fibre7g
  • protein4g
  • salt1.3g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp soft butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 celery stick, chopped
  • 1 large carrot, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 bay leaves
  • 2 garlic cloves, crushed
  • 2 x 400g cans chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 500ml vegetable stock
  • 1 tbsp sweet smoked paprika
  • 1 tsp brown sugar
  • 2 tsp sherry vinegar
  • For the salsa

  • 1 small garlic clove, very finely chopped
  • 1 red chilli
  • 1 tbsp chopped coriander leaves
  • 125g pitted green olives, roughly chopped



    Widely grown all over the Mediterranean, where they’ve been cultivated since biblical times…

  • 4-5 tbsp extra virgin olive oil
  • 1 tbsp white balsamic or sherry vinegar
  • 1 preserved lemon or ½ if you are using homemade ones, rind cut into slivers (discard the flesh)



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1⁄2-1 tsp preserved lemon brine, from the jar



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • Method

    1. Heat the butter and oil in a large saucepan on a medium heat, add the onion, celery and carrot and fry until tender, without turning golden, about 10 mins. Add the bay and garlic, and fry for a minute before adding the tomatoes and stock. Simmer for 10 mins, stirring occasionally.

    2. Remove the bay leaves, and blend the soup in a liquidiser or with a stick blender until smooth. Season well and add the smoked paprika, sugar and vinegar to balance the soup with sweet, smokiness and a little acidity.

    3. For the salsa, crush the garlic with a pinch of salt using a pestle and mortar. Halve and deseed the chilli and chop roughly. Add to the mortar with the coriander and olives and bash, gradually adding the oil and vinegar until you have a rough paste (it should be chunky). Mix in the preserved lemon, then stir in the brine from the jar to taste.

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