Rustic Tomato and Fennel Soup

Here's the answer to a chilly wintery afternoon. A gorgeous, thick soup, full of flavour and begging to be devoured with a chunk of crusty warm bread, drizzled with olive oil.

If tomatoes are in season (and oh so cheap), then this recipe is best prepared with fresh, vine ripened tomatoes. However, if you happen to have some large cans of whole, peeled tomatoes in your pantry (like we do, always), then this recipe is even faster to prepare.

Tomato and Fennel Soup
Serves: Oh, plenty!

2- 3 Tbs olive oil
2 medium fennel bulbs
1 large brown onion
3 cloves garlic, finely diced
3 sprigs fresh thyme, leaves finely chopped
1 Tbs fennel seeds
1.5 kg tomatoes or 2 x 800g cans of whole, peeled tomatoes*
3/4 cup vegetable stock**
water
sea salt and pepper
red wine vinegar
olive oil, crusty bread and parmesan to serve

To prepare the fennel bulbs, trim the stalks and base of the bulbs, quarter the bulbs and thinly slice. Slice the onion the same way.

Fresh thyme growing in my garden. Feeling proud that I haven't killed it- It's such a hardy herb!

In a large, heavy based pot (we use a large Le Chasseur french oven) heat the olive oil over medium heat. Add the fennel and onion until the onion begins to soften. Add the garlic and cook, stirring until the onion becomes translucent. Add the fresh thyme and fennel seeds (smell that cooking, oh yum!).

* If you're using fresh tomatoes, remove the stalks, score a 'x' in the base of the tomatoes and blanch for several minutes in a large pot of simmering water. Drain and soak the tomatoes in cold water, remove the skin with a paring knife and quarter the tomatoes.

** You will need 3/4 cup of vegetable stock for this recipe if you use fresh tomatoes. I use fresh tomatoes when they're in season, otherwise prepare the soup using tinned tomatoes (below).

Using tinned tomatoes, add the liquid from each can to the pot and stir to combine. Smash the tomatoes in the tins with a wooden spoon, then add to the pot with one cup of water, stir. Bring to the boil, then reduce heat to a gentle simmer and cook for a further 50 minutes. The soup is ready when the fennel is softened and the tomato soup has a well rounded flavour. Add salt and pepper to taste, a splash of red wine vinegar will lift the flavour too.

Serve drizzled with olive oil, add finely grated parmesan for a non-vegan soup. Sometimes I like to serve this gorgeous soup with thick slices of gluten free toast topped with grilled parmesan. It's a little luxury to dip these cheesy pieces of hot toast into the thick soup.

Wholesome, organic ingredients direct from the farmer. Winter perfection.

How do you serve your favourite soup?

Bella xx

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Pea and Ham Hock Soup with Potato and Leek

As the seasons settle into their new rhythm there are the occasional days where we feel the winter chill creep back into spring. On these cooler days I pull long socks over my tights and wear a long sleeve knitted shirt dress. Byron and I spend most of our time in our kitchen, which is open plan to join our downstairs dining and living areas. I scrub and peel, chop and dice as he heats swirling oil and sautés the onion as it bubbles and hisses in a heavy bottom pan on the stove.

We haven't always cooked well together, to be honest I used to feel a little anxious when we shared a bench top, with playful digs at each other such as, 'You're in my section' as if we were in a busy restaurant. With time and a patience, we gradually fell into our own rhythm together, much like Catherine Zeta-Jones and Aaron Eckhart in the romantic comedy-drama you may have seen No Reservations, a remake of the German film that you may not have seen, Mostly Martha (both beautiful films to watch when it's raining).

An inexpensive and fabulous pea and smokey ham hock soup with tender potato and leek

Pea and Ham Hock Soup with Potato and Leek
Serves 4

Olive oil
1 large brown onion, diced
1 leek, sliced
2-3 garlic cloves, finely chopped
1 cup white wine, reduced
2 potatoes, chopped
500mL chicken stock
750mL water
3 bay leaves
1 Smoked Ham Hock, approx 700g
1 cup Baby frozen peas
sea salt and cracked pepper to season

Heat a generous amount (1 to 2 tablespoons) of olive oil in a large heavy based pot over medium heat. Sauté the onion, leek and garlic for 5 minutes or until the onion and leek softens. Season with salt and pepper.

Reduce the white wine over medium heat to cook off the alcohol. Pour the reduced wine, stock, water into the large pot and stir to combine. Add the bay leaves and smoked ham hock, cover the pot and bring to a low simmer.

Cook for about 45 minutes, stirring occasionally. Add the chunky potato pieces and frozen peas (fresh peas are perfect if you have them), stir and cook for a further 15 minutes or until the ham hock and vegetables are tender and the peas are soft.

When the soup is ready, remove the ham hock to a large plate, allow to cool slightly at room temperature, then pull the skin and meat from the bone and shred into bite-size pieces. Discard the bone, skin and any excess fat (don't worry if there are little pieces remaining, it enhances the flavour and texture). Return the meat to the soup, stir and taste. Season as required, or add additional water or stock to thin the liquid.

Remove the bay leaves, then divide the soup, ham hock and vegetables between 4 bowls and serve with fresh, crusty hot bread to dunk into your hot soup. Serve immediately, kiss your husband sous chef passionately and enjoy the salty, smoked flavours of this delicious hearty soup.

Have you ever combined two of your favourite soups before (pea and ham vs potato and leek)? Sometimes the flavour gamble pays off!

Bella xx

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