Saturday, 30 May 2015

Chickpea, tomato and bread soup from Plenty by Yotam Ottolenghi.

The first time I made this soup I was vegetarian for the second time around.

Huh?


Chickpea, tomato and bread soup from Plenty by Yotam Ottolenghi. salt sugar and i food blog.

Let me explain...I've gone through fazes. It's often when I feel I've needed a little control in my life and it's the one thing you can control, what you eat. The first time I was in high school and one day I just declared I was a vegetarian and so many people told me I wasn't  that I had to prove them wrong. So from that day onwards I didn't eat meat... I ate the occasional can of tuna so guess i was never really vegetarian but that was it. It lasted about 6 months and drove my mother insane having to cater for a fussy 16 year old.


Chickpea, tomato and bread soup from Plenty by Yotam Ottolenghi. salt sugar and i food blog.

The second time was only 2 years ago and that lasted about 8 months. It was Tristan's worst nightmare... but this time I was sneakier than the last when I told people, as I do most of the cooking I just started not cooking meat then announced one day that I hadn't eaten meat in 2 week and I was vegetarian again (still ate fish so again not really vego). 

Veggies are still probably one of my favourite food groups, there is so many things you can do with them and just so many of them too, but the thing I did miss was real bolognese sauce. I also dreamt about osso bucco a couple of times. But what turned me back to eating meat I am ashamed to say was when I came down with the flu and Tristan came home with chicken burgers... chicken burgers of all thing!!! ... my barriers were down and I was vulnerable. 


Chickpea, tomato and bread soup from Plenty by Yotam Ottolenghi. salt sugar and i food blog.

This Chickpea, tomato and bread soup was a recipe I made when all I had was vegetables in the fridge and I was lost with what to make. Having only one vegetarian cookbook at the time 'Plenty' by Yotom Ottolenghi, I used this book like my vegetarian bible. The other night when I looked into the fridge and saw endless vegetables and my basil plant looking a little sorry for itself I knew exactly what to make to warm us up. 

Firstly this is not a frumpy vegetable soup. I absolutely love fennel and can't help but pick one up nearly every time I see them in the supermarket, the fennel flavour in this is what makes this soup amazing and not the frumpy vegetable soup you might think this looks like. The herbs in this soup weren't as easy to find as the vegetables sitting in my fridge were so I used some dried and some fresh (I have listed what I used in the recipe below). A spoonful of home-made pesto on top gives it a hit of freshness, a last taste of summer but the bread in the soup is what warms your belly. I've always thought bread in soup would be unpleasant, a texture thing really but the bread in the soup gives it body and goes well against the textures of the vegetables and chickpeas.  


Chickpea, tomato and bread soup from Plenty by Yotam Ottolenghi. salt sugar and i food blog.

If you also make the pesto recipe it's a good item to have in the fridge to hold onto a little bit of summer throughout these cooler months as we all long for decent tomatoes to come back in season. I hope I haven't offended any vegetarians out there with this post but that I have given my readers, vegetarians and meat eaters, another dinner idea this week when they look aimlessly in their fridge hoping that it will miraculously make the dinner and also do the dishes for them. 


Chickpea, tomato and bread soup from Plenty. 

Recipe by Yotom Ottolenghi (adapted ever so slightly) 

1 large onion, sliced 
1 medium fennel bulb, sliced 
3 tablespoons olive oil 
1 large carrot, peeled, and sliced 
3 celery sticks, sliced 
1 tablespoon tomato purée 
250ml white wine 
400g can chopped tomatoes 
1 tablespoon chopped oregano (I used 1/2 teaspoon dried and 1 teaspoon fresh) 
2 tablespoon chopped parsley  
1 tablespoon thyme leaves (I used 1/2 teaspoon of dried) 
2 bay leaves (dried) 
2 teaspoons sugar 
1 litre vegetable stock 
160g stale sourdough bread 
400g can chickpeas 
4 tbsp basil pesto (bought or freshly made; see recipe below) 
handful of shredded basil leaves to serve (optional) 
salt and black pepper 

 - Preheat the oven to 180C or 400 F. Place the olive oil, onion and fennel in a large saucepan and cook on a medium heat for about 4 minutes. Add the carrot and celery and continue cooking until the vegetables soften. 

 - Stir in the tomato purée and cook for 1 minute. Add the wine and let it bubble making sure you scrap all the goodness of the bottom of the pan. 

 - Next, add the canned tomatoes with their juices, the herbs, sugar, vegetable stock and some salt and pepper. Bring to the boil, cover and leave to simmer gently for about 30 minutes. 

 - Meanwhile, place you bread in the oven to dry out for about 10 minutes. Remove from the oven, let cool then break up into chunks. 

 - If you are making your own pesto start this now so it's ready to go; see recipe below.

 - About 5 minutes before you want to serve the soup, add the chickpeas to the soup and leave to simmer. Next add the toasted bread, stir well and cook for about 2 more minutes. 

 - Taste the soup and season salt and a generous amount of freshly cracked pepper 

 - Ladle the hot soup into bowls and add a spoonful of pesto in the centre and finish with a generous amount of freshly shredded basil (I didn't have any or I would have) and a sprinkling of parmesan cheese. (Note: this soup freezes really well) 


Pesto  - when you have no pine nuts in the cupboard. 

Recipe adapted from Plenty by Yotam Ottolenghi 

Makes quite a bit - good to keep in the fridge/freezer. 

30g fresh basil, washed and leaves picked 
20g fresh parsley, washed and leaves picked 
65g roasted almonds, chopped roughly 
60g parmesan, grated 
2 garlic cloves, crushed 
good pinch of salt and pepper 
200mL extra virgin olive oil 
1/2 teaspoon white wine vinegar 

 - Place basil, parsley, almonds, parmesan, garlic, salt and pepper into a small food processor and blitz well until it forms a paste. 

- Next add the olive oil slowly (or in batched of three) and blitz until well combined then add the vinegar and give it one last blitz. Taste and season if you think it needs it. 

- If you want it thinner just add a little more olive oil. 

Note: This can be stored in the fridge for about 2 weeks if you keep it covered with olive oil or in the freezer for about 1-2 months. The garlic looses it's punchiness but it's still delicious.

No comments:

Post a Comment

Thanks for stopping by, I love hearing from you! x

...

#giveaway 15 minute meals 30 minute meals A Common Table A Kitchen in the Valley A Modern Way to Eat Acquacotta Adam Liaw Alison Roman Alison Thompson almonds Amelia Morris Anna Jones Antonio Carluccio Anya von Bremzen apple apps Apt 2b Baking Co Artisan Sourdough Made Simple Ashley Rodriguez autumn avocado babies baby shower bacon Bake baked pasta baking Bali Barcelona Cult Recipes basil BBQ beans beef beetroot Bill Granger biscuits blondies Bon Appetempt Bowl & Spoon bread breadcrumbs broccoli brussel sprouts burgers burrito buttercream butternut squash byo cake calzone camping Carla Lali Music carrot cauliflower chicken childhood chilli chinese cooking chipotle chocolate chorizo chutney Claire Ptak Classic German Baking Classics 1 Classics 2 coconut Comfort Food cookbook addict cookies cordial corn cucumber curry custard Cynthia Chen McTernan Date Night In David Dale Delicious. magazine dessert Dining In dinner party nightmares Dinner: A Love Story dip doings Donna Hay Donna Hay Magazine easy egg eggplant Eleanor Ford Emiko Davies Emilie Raffa Emma Spitzer Fast Fresh Simple Feast Feasting fennel fiction Fire Islands Five Quarters Flora Sheedan Florentine Food & Wine Food52 Fresh & Light Fress frozen dessert Fuchsia Dunlop galette Gatherings Genius Recipes Gennaro Contaldo Gennaro's Fast Cook Italian Gennaro's Italian Bakery Gennaro's Pasta Perfecto! german gnocchi goats cheese granola Greenfeast gumbo Gwyneth Paltrow holiday home-grown herbs How to be a Domestic Goddess hungry Hunter Valley ice-cream indian Indonesian Cooking involtini It's All Easy It's all Good jam Jamie Does Jamie Magazine Jamie Oliver Jamie's America Jamie's Great Britain Jamie's Italy Jane Hornby japanese Jenny Rosenstrach Jessica Fechtor Julia Turshen Justine Schofield. The Weeknight Cookbook kale Karen Martini kimchi Kitchen korean Kylee Newton LA Cult Recipes Land of Fish and Rice leek lemon lentils life Light of Lucia Link Love links long weekends love Luciana Sampogna Lucio Galletto Luisa Weiss Maggie Beer maple Marc Grossman Marcella Hazan Marian Burros Martha Stewart Matthew Evans meal planning meatballs meatloaf mess mexican Michael James Michelle Crawford mince mint Monte Carlos Mum's cooking mushroom mussels My Berlin Kitchen My Kitchen Year Naturally Ella new beginnings New York Cult recipes Nigel Slater Nigelissima Nigella Bites Nigella Express Nigella Lawson No Time to Cook noodles North West Island nostalgia Not Just Jam NotWithoutSalt oats omelette paddle pops parsley pasta Paul McIntyre Paul West Paulene Christie pea pecans pesto pickles pie pizza Plenty Plenty More plum pork potato prawns prosciutto pudding pumpkin quesadilla quinoa Rachel eats Rachel Khoo Rachel Roddy ragu rambles raspberry recipe rhubarb rice risotto River Cottage Australia romantic Ruth Reichl saffron salad Sally Wise salsa verde Salt Fat Acid Heat Samin Nosrat sandwiches Sara Forte sausage Save with Jamie schupfnudeln seafood sesame Seven Spoons Simple slow cooker Slow Cooker Central Small Victories soup sourdough Sprouted Kitchen starters Stephanie Danler Stir stir-fry stuffed sushi Sweet Amandine sweet potato Sweetbitter tahini Taking Stock Tara O-Brady Tasting Rome thai Thai Food Made Easy The Art of Pasta The Best of Maggie Beer The Dinner Ladies The Little Book of Slow The Little Paris Kitchen The Modern Cook's Year The Modern Preserver The Naked Chef The New Classics The Tivoli Road Baker The Violet Bakery Cookbook The Wednesday Chef The Zen Kitchen thyme Tom Kime tomato tuna turkey tuscany Two Greedy Italians Two Red Bowls Valeria Necchio vanilla veal vegetables vegetarian Veneto vietnamese wedding wedding cake What to Bake and How to Bake it Where Cooking Begins Where the Heart is yoghurt Yossy Arefi Yotam Ottolenghi zucchini