… well I made it safely back to the cottage… it was touch and go at some points past Boston but Red Sonja did me proud… and it has well and truly snowed here… at least 2 feet on the ground… it looks so beautiful and in the words of Johnny Mathis ‘it’s beginning to look a lot like Christmas‘…
… in my absence The Viking has not only cooked himself up a storm of delights… (it’s not that he can’t cook, it’s just that he can’t cook in my kitchen… geddit?) but he had also walked 6 miles to the nearest supermarket to stock up on supplies… so here I am, on the doorstep, bags laden with groceries and we’re all ready well stocked… so as well as the usual doubling up of everything, I now have a lot of tomatoes and rather a lot of sweet potatoes… a quick shifty through my current chef-love of the moment Nigel Slater, and a roasted tomato soup gave me inspiration.
Nigel uses red peppers in his and doesn’t add the spices either but I think the sweet potato adds a velvety texture and the spices add some depth and much needed warmth…
roast tomato and sweet potato soup
800g tomatoes (I used roughly 8 plum tomatoes)
1 large sweet potato
1 medium onion
6 cloves of garlic
1 teaspoon sugar
1/2 teaspoon fennel seeds
1/2 teaspoon garam masala
1 1/2 pints veg stock
– cut all the veg up into wedges, sprinkle with the sugar, season and roast in the oven on 170 for 45 mins, turning frequently… you want to roast the veg and not burn them… the onion should caramelise slightly.
– after 45 mins tip the roasted veg into a pan with some butter and add the fennel seeds and garam masalla, let these roast for a minute or two before adding the stock.
– simmer the soup for 15 mins and then liquidize into a creamy, velvety soup
…I’m serving it simply here as I’m on this daft pre-Christmas diet but this would be lovely with a piece of hot melty cheese on toast floating on it… but then again, wouldn’t most things?…
… oh and don’t worry if you think i’m just eating soup… i’m not…
eat and of course, enjoy