We have a wonderful fig tree in our garden carrying the most delicious figs. In the beginning of the season it's just perfect and I pick a couple of figs a day. Now it's more like a dozen a day and find myself asking the same annual question; what should I do with all these figs besides making fig jam?
I started experimenting with using figs in my soup and love this recipe the most. This tomato and fig soup is a beautiful combination of flavours, it's not overly sweet and has a very rounded taste. To finish it off I sprinkled goat cheese on top which gave it just that little extra. Needless to say that I found another recipe to add to my annual fig repertoire..
- Red Onion - 1, finely chopped
- Tomatoes - 9, roughly chopped
- Chopped Tomatoes - 1 can
- Fresh Figs - 3, roughly chopped
- Red Pepper - 1, roughly chopped
- Cinnamon Stick - 1
- Ground Cumin - 2 tsp.
- Salt & Pepper - To taste
- Chilli Powder - To taste
- Vegetable Stock - 500 ml/ 2 cups
- White Goat Cheese - To sprinkle on top
Heat the olive oil on medium heat in your stockpot. Sauté the onion and when about done add the tomatoes, red pepper, cumin and cinnamon stick. Cover the ingredients and stir occasionally for about 10 minutes or until softened. Now add the can of chopped tomatoes and figs and cover once again and simmer for 10 more minutes.
Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 15 minutes or until the vegetables are very tender.
Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender.
Return the mixture to the pan and season to taste, with chilli powder, salt and freshly ground black pepper.
Ladle into bowls and sprinkle soft goat cheese on top.