Sometimes you just like some tomato soup in March. Tomatoes are very suited to keep in cans or to make passata from which you can keep for a very long time if sealed right. So this soup is made with tomatoes from a can which makes it very quick and easy to make while still being delicious. This and that the recipe for tomato soup from fresh tomatoes would be different are reasons to put this recipe in all seasonal categories.
Sprouts you can also eat the whole year: you can sprout them yourself which you can do also inside. But they still feel like the start of spring to me: the first fresh leaves of the vegetables which you can eat.
For 2 persons:
– 1 can of peeled tomatoes (400g)
– 1 tablespoon tomato paste
– 1 big or 2 small onions
– 2 cloves of garlic
– 1 stock cube (Vegetable and Herb Stock Cubes (Winter))
– 40g of sprouts. I used kohlrabi and broccoli sprouts.
– 1/2 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried basil
– salt and pepper
– water
Shred the onion and chop the garlic small.
Sauté the onion in a cooking pan. Then add the garlic and keep the heat low. After 1-2 minutes add the tomatoes, tomato paste, stock cube and the dried herbs. Add some water by using the tomato can: about 1/4rd full. Now add 2/3rd of the sprouts. I added only the kohlrabi sprouts. Bring the soup to a boil on high heat. Turn the heat down and let it cook softly until it’s hot which takes 5-10 minutes.
Finally add some salt and pepper and garnish with the rest of the sprouts.
Serving suggestion: (see picture) some home-made bread with pea spread and chicory leaves
