1. Cut the tomatoes in two. Cut out the white bottom part. Boil the water and throw in the tomatoes until their peel can easily be removed (about 8–10 minutes). Remove the peel and put the tomatoes back into the water.
2. Add the chunky celery, onion and garlic to the tomatoes and cook for 20 minutes. Then take out the celery stalks, the onion chunks and the garlic cloves. Blend the tomatoes and the liquid with a hand blender.
3. Add the sugar, salt and pepper to the soup and boil for 2–3 minutes. Serve with chopped fresh parsley or basil.
Jutka says:My grandmother often cooked this light soup in summertime, because tomatoes grew in abundance in our garden and we needed to use them. The soup is suitable for summer tomatoes, because they are the ripest and sweetest. You can also add dumplings to this soup.
1 and 1/2 litres (3 U.S. pints) vegetable stock or water
2–3 tbs brown sugar
salt and black pepper to taste
little red chilli, ground (optional)
1/4 tsp nutmeg, grated
zest of half an orange
zest of half a lemon
half a bunch dill or marjoram, chopped
60 ml (1/4 cup) single or light cream, or coconut milk (optional)
dill, finely chopped, to decorate
saffron to decorate
1. Put the sweet potatoes, carrots, pumpkin, onions, garlic and stock into a pot, bring to the boil, lower the heat and cook until the carrots are soft. Blend with a hand blender, then bring to the boil once more.
2. Add the remaining ingredients.
3. To enrich the soup’s taste, if you wish, add the cream (or coconut milk) just before the end of the cooking time, then lower the heat so it doesn’t boil.
4. When serving, sprinkle dill and saffron on top. The deep red colour of the saffron merges well with the light orange colour of the soup, and the green dill balances it all.
Jutka says:This ‘orange’ soup’s flavour is perfect. The mixture of the saltiness and the sweetness of the vegetables has to reach such a level of harmony that when you eat this soup you feel like melting.