Fruity tomato soup Christiana with sun wheat from Fiefhusen

Ingredients for 4 servings:

• 1 can of tomatoes, peeled, from Italy, approx. 400 g
• 1 small beetroot, pre-cooked and roughly diced
• 1 medium-sized onion(s), peeled and roughly diced
• 2 garlic cloves, chopped
• 2 tbsp extra virgin olive oil, cold-pressed
• 750 ml vegetable broth, clear, mild
• 1 large vine tomato(s), aromatic
• 1 chili pepper(s), fresh, red, medium hot
• 1 bay leaf, preferably fresh
• 4 allspice berries, crushed
• 1 tsp soy sauce
• 1 tbsp, heaped brown cane sugar
• n. B. Sea salt and pepper, black
• 1 tbsp balsamic vinegar, dark
• ½ bunch of dill
• 1 pack of soft wheat flour in a boil-in-the-bag, 125 g (available from tegut or Ebly, for example)
• 1 tbsp butter (vegetarian version) or 2 tbsp extra virgin olive oil (vegan version)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

aromatic soup without a lot of frills and not over-seasoned, vegetarian or vegan

First of all, I would like to point out that the products used should be organic and, if possible, sourced locally. This is, of course, difficult with canned Italian tomatoes, unless you’re cooking the soup on vacation. First, prepare the vegetable portion of the soup. Peel and roughly dice the onion, peel and roughly chop the garlic. Roughly dice the beetroot (the beetroot provides a lovely earthy contrast to the tomato and an incredibly intense color). Finely slice half of the chili pepper from the thin side toward the base of the stem, taking care not to include any seeds. Using a really sharp knife, make two shallow cuts all the way around the vine tomato, starting at the base of the stem, so that the cut only goes through the skin. Lay the tomato on its side for now. Press the allspice berries with the back of a knife until they crack. Score the bay leaf several times to make it easier for the essential oils to penetrate. I always pack the spices so I don’t have to laboriously fish them out of the soup later. This works great in a tea infuser, a disposable paper tea filter (tie the top), or a special spice strainer. In a wide saucepan, heat the olive oil to half to three-quarters of the heat. Don’t let it get too hot, as this will destroy the oil and lose all its beneficial properties. Sauté the onion, garlic, and chili with the sugar until translucent. Stir frequently. The sugar will caramelize with the other ingredients and draw out even more flavor. Then deglaze with the vegetable stock. Add the canned tomatoes whole, along with the diced beetroot, soy sauce, and balsamic vinegar, and toss the wrapped spices into the soup. Bring to a boil once, then add the scored tomato to the soup with the stem end facing up. Reduce the heat to low and simmer for half an hour. After two minutes, remove the tomato with a slotted spoon and rinse under cold running water. Now simply peel off the completely indigestible skin. Quarter the tomato on a cutting board and generously remove the stem. Use a spoon to scrape out the watery center and add it to the soup, then simmer. Finely dice the flesh and set aside. Meanwhile, cook the soft wheat according to the package instructions and finely chop a sprig of fresh dill. Use the stems as well, as they retain the flavor. If you don’t like dill, other green herbs will work as well. Basil, flat-leaf parsley, or chives are viable alternatives. The soft wheat is usually ready first. Remove from the water, drain thoroughly, and transfer to a bowl. Add the chopped dill and melt the butter in the hot wheat. Stir vigorously and keep slightly warm in the oven. If you want a vegan option, simply omit the butter or use a vegetable oil such as olive, rapeseed, hemp, or sunflower. This tiny bit of fat gives the wheat a fantastic shine (we love the subtle buttery touch). After half an hour, remove the spices from the soup and take the pot off the heat. Now use a hand blender to thoroughly and finely purée the soup. If you prefer more structure in your soup, make it shorter; if you prefer it fine and velvety, you’ll need more patience. Finally, season to taste with salt and pepper from the mill and fold in the finely diced tomatoes. I always serve the wheat bread in a lightly oiled serving ring in the middle of a warmed soup bowl. This also works well with a small teacup or small water glass, which you lightly oil the inside. Press the wheat bread down firmly and turn it out into the middle of the bowl. Then pour the soup around it. This works really well with a mixing bowl with a pouring spout, as you don’t spill as much on the rim as you would with a ladle. Finally, garnish the wheat bread with a fine sprig of dill.