We’ve given tomato soup a springtime makeover in our latest instalment of our lavender recipes series. Lavender is a key ingredient in the classic Herbes de Provence herb blend, so we’ve riffed on this, adding fragrant fennel, for this sprightly springtime soup.
Ingredients
2 cans of chopped tomatoes
1 onion, diced
1 tsp minced garlic
½ tsp lavender from your garden or culinary grade lavender
½ tsp fennel seeds
1 rosemary sprig, leaves only – finely chopped
300ml vegetable stock
Olive oil
Salt and pepper to taste
Cream to serve (optional)
Method
1. Heat a little olive oil in a pan and fry the onion until soft.
2. Add the garlic and cook for a minute.
3. Add the lavender, rosemary and fennel, stir, then pour in the tomatoes and stock.
4. Cook for 10 minutes.
5. Blend.
6. Taste and season.
7. Serve with a swirl of cream (optional).
This recipe first appeared in our March 2021 newsletter. Get all our latest news, recipes, craft ideas and discounts by signing up here.