Tomato Rhubarb Soup

by Gabrielle Campbell

Information

Ingredients

600 ml tomato juice
200 g rhubarb
2 tablespoons rape seed oil
1 onion
10 g fresh ginger
1 clove garlic
50 g celeriac
4-5 tablespoon brown sugar
50 ml port wine
1 bay leaf
1-2 cloves
1 star anise
1/2 teaspoon coriander seeds
1 bunch of fresh basil
salt, pepper

Directions

1. Peel and dice the onion, garlic, ginger, celeriac and sautee in hot oil for a few minutes.

2. Add sliced rhubarb and sugar and let it caramelise a little, then add port wine and reduce.

3. Then add the tomato juice and the spices packed in a muslin.

4. Cook for about 10-15 minutes, then remove the spices, puree and season.

5. Then add the bunch of basil and leave it on the hot plate for 5 minutes, then remove.

6. If the soup is too thick add some vegetable stock and some sugar if needed.

7. Some frehsly grated orange zest give a nice kick to the soup.