A twist on traditional soup flavours, the addition of the aromatic cardamom isn’t unusual in the way you might think in that belongs to the ginger family – though a little goes a long way. Using vine-ripened tomatoes will enhance the tomato flavour.
What you need:
- 1 pinch black pepper
- 1 cardamom pod
- 6 carrots, chopped
- 1 pack of Sadie’s Kitchen Comforting Chicken Bone Broth
- 1 clove garlic, chopped
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 pinch salt
- 5 vine tomatoes, quartered (keeping the vine)
- 100 ml white wine
- 1 pinch oregano, to garnish
- Serve with sourdough bread
What to do:
- Crush the cardamom pod on a board with a rolling pin and place the seeds and pods in a piece of muslin. Tie the muslin securely with string.
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for about 5 minutes, until softened, then pour in the bone broth and the white wine. Bring to the boil, then add the carrots, tomatoes and their vine and the muslin. Reduce the heat and simmer for 25 to 35 minutes, until the carrots are softened. Remove the muslin and vine and season to taste.
- Blitz the soup with a blender until smooth. Sieve back into the saucepan to remove any tomato seeds and skins and reheat the soup.
- Ladle the soup into a bowl, garnish with oregano and serve with some sourdough bread.