This soup couldn’t be simpler or tastier. The turmeric adds a really subtle background earthiness – but it can be replaced with saffron.
Serves 4
Method
- Sauté the onions and capsicums over moderate heat in 2 tbsp oil until caramelised.
- Add the cumin seeds, three-quarters of the thyme and the turmeric and cook for another minute, stirring constantly.
- Add the tomatoes and the water and bring to a boil. Simmer with a lid on for 20 minutes, then roughly purée either in a blender or with a stick blender.
- Taste for seasoning (a little sugar might be needed) and put back on the heat to keep warm.
- While the soup is cooking, purée the feta, the remaining olive oil and the cold water in a small blender (or use a stick blender) until smooth.To serve, ladle the soup into four warm bowls, spoon on the feta cream and sprinkle with the reserved thyme.
Ingredients
-
2 red onions, peeled and sliced
-
3 red capsicums, stems removed, deseeded and sliced
-
3 tbsp extra virgin olive oil
-
1⁄4 tsp cumin seeds
-
2 tsp fresh thyme leaves
-
1⁄2 tsp ground turmeric
-
8 ripe tomatoes, quartered
(or 600g tinned chopped tomatoes) -
400ml water
-
salt and freshly ground black pepper
-
a little sugar
-
120g feta
-
80ml cold water
Recipes are from Eating Well Everyday by Peter Gordon, with photographs by Manja Wachsmuth. Published by Jacqui Small, and available from all good booksellers, RRP £25.