Tuesday morn after Easter found me in a church kitchen adjacent to the warehouse full of free foods for the hungry!

Another long range goal (since December 2013) was finally fulfilled by my rocking up with the groceries needed to make two of my famed Wilder Season of Soups. I decided to forge ahead and leave the pastoral and marketing team both frozen and refrigerated fresh scratch soups to taste test.

If you read my previous blogs I spoke/wrote of the FATTS ~ flavour, aroma/appearance, temperature, texture and steam table sturdy aspect of a proper professional taste panel. As these would be for more pedestrian palates (taste of the street) in the hampers for the hungry my main concern was to keep the soups milder in spice for the (wimpy) Australian taste buds. Just kidding, Aussies!

I made my Wilder Wild Greens soup a day ahead, at home, for the flavours to engage and marry (or fornicate in the refrigerator overnight). Rather than making my short-cut healthy roux, I made it even more ‘idiot proof’ by bringing 2 potatoes to slice and boil in the vegetable broth. My Ladyship super blender whirled it all together, thickened with the addition of rocket and spinach, making a Spring green, fragrant puree. I gathered the other greens from my community garden, including broccoli, chard, beet greens, scallions and parsley as well as lemon myrtle and lemon verbena from my own garden.

Next I gathered my ingredients for the 1975 Spicy Sweet SW Soup of Tomatoes. This would be called the mis en place of all ingredients and small wares for the recipe. As it happened, I was moved to the left side of the counter away from the tea making machine… “Do not cross the line.” However the left side was always used for luncheon service. … I later found out from another volunteer lad,y so I moved far right cheerfully and quickly (though gritting my teeth for a moment).

When both soups were offered to the full staff to taste test, I did become more of a star than a pest. As I thought all of the chillies would be left out, to garnish at will and season at the table.

Have a go and see how spicy you like it with a variety of different chillies or none if you prefer. It’s vegetarian, low-cost, quick and easy, freezes well and is great hot or cold. Please let me know how you like it and how long it took to make it!

For the other soup contact me or simply purchase Wilder by the Dozen: A Season of Soups

From Garden to Table

SPICY SWEET TOMATO SIPPING SOUP

Serve from heated tureen.

Serves 8

This simple fast soup was first developed as a Holiday season sipping soup for Sunset Magazine in 1975 where I was a happy home economist. It re-appeared (with 3 major changes) in my 4^th cookbook, Entertaining Fast & Fresh and with a Southwest flair most recently in Creative Mexican Cooking. Here in Oz I adapted it for Buderim Ginger when I did the Fine Food Show for them in Sydney and it is sublime hot or cold! Now this is the one time I would use canned tomatoes over fresh as they are richer and more consistent. But definitely mix with garden fresh ripe any variety of tomato if you have an over-abundance.

Oil from pump spray (1 tsp=2 squirts), or quality olive oil

1 large red onion, diced

2 cans (400g Ea) Roma tomatoes, chopped

1-2 cups vegetarian or chicken broth

1/2 orange, zested

1 tsp paprika

2 tsp grated fresh ginger

1 tsp sweet ginger, minced

1 Tbsp fresh basil leaves, chiffonnade

1/2- 1 small bay leaf or lemon myrtle

1/2 tsp red chili, minced (opt)

1/4 tsp Ea. freshly grated nutmeg, cloves, cumin & allspice

1/4 cup minced parsley

Garnish:

Lemon or lime slices

Light sour cream or Biodynamic yoghurt

Haas avocado, diced

TO PREP:

Prepare and measure all ingredients.

TO COOK:

Spray or heat oil in large non-stick pot or Dutch oven. Add onion; cover and cook on medium low until translucent (“sweat”), about 6 to 8 minutes. Add remaining ingredients. Cover and simmer 15 minutes. Remove from heat & discard bay leaf.

TO SERVE:

Just before serving stir in parsley. Garnish each serving with citrus slice, dollop of cream and a jaunty fillip of ginger with diced avocado.

NOTE: You may add quinoa, any color, or cous cous or even plain rice to achieve a more robust soup.

You can get really wild and change it to a chunky pizza soup with traditional herbs of oregano and basil and lose the spices. Toss in chopped mushrooms, tomatoes and optional pepperoni with a jar of pizza sauce. Top oven proof bowls with sliced Mozzarella and melt under grill or broiler.

Leave out all the liquids and use as a marinade and basting sauce for barbequed meats, seitan or firm tofu or as a tomato sauce base for pasta. No need to tie up the wrists! lol

For a sipping soup, puree in blender and add more broth or tomato juice and serve in little tea cups. Sip slowly in silence with baby finger pointing up

Comments on this first soup: See how very subjective it all can be…

Spicy Sweet Tomato Soup

“Very interesting and tasty Di: a little too spicy

Flavour was excellent and spiced just right Anita: spiced just right

Beautiful thank you”