Soup: Fig and Tomato
by Lishka DeVoss

YIELD 4 to 6 servings

INGREDIENTS

INDIVIDUALLY (ready to use):
2 tbsp olive oil
1 small red onion, finely chopped
1 red pepper, chopped
one 28-ounce can of San Marzano whole peeled tomatoes, chopped, plus their juices
one 15-ounce can diced tomatoes, preferably with no salt added
3 to 5 large fresh figs, stems removed and chopped fairly-well
2 cups vegetable stock
salt and freshly ground black pepper, to taste
harissa, to taste
white goat cheese or feta (optional)

PREP CUP:
2 tsp ground cumin
3/4 tsp chilli powder (optional)
1 cinnamon stick

PREPARATION

1. Using a stockpot or Dutch oven over medium heat, heat oil. Then add onion and a dash of salt; sauté until soft.

2. Add red pepper and PREP CUP. Cover and cook, stirring occasionally, 10 minutes or until peppers have softened.

3. Add tomatoes and figs. Cover once again and simmer for 10 minutes, stirring occasionally.

4. Add stock and bring to a full boil, then reduce heat and cook at a high simmer for 15 minutes.

5. Turn off heat and let the soup cool down for 10 minutes. Remove the cinnamon stick. Then purée (either by using a hand blender in the pot or transfer in batches and purée in a blender).

6. Return the soup to the pot and season with harissa, salt and freshly ground black pepper. If needed, simmer to desired thickness.

TO SERVE Ladle into bowls and sprinkle soft goat cheese or feta on top.

Updated 2020-04-28

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