Tomato and Moroheiya Potage-Style Soup

A soup with a foreign accent: the richness of garlic, the acidity of tomato and the silky body and savoury depth of moroheiya (jute mallow), finished with spice and herbs.

The only seasonings used are salt and Dish No.2. Enjoy a light, nourishing soup that leaves you feeling settled.

Ingredients (serves 2)

• Cherry tomatoes: about 200g
• Moroheiya (jute mallow): 50g (a bag usually holds around 100g. You can use a whole bag, but we find too much makes it heavy to eat, so we recommend about 50g.)
• Garlic: 1 clove
• Dish Symphony No.2: 1 tsp
• Olive oil: 2 tbsp
• Salt

Preparation

• Cut the cherry tomatoes in half.
• Peel the garlic and crush it lightly with the flat of a knife.
• Separate the moroheiya into leaves and stems, and chop the leaves fairly finely.
  (Keep the stems — they are used to make the stock.)

Method

1. Put olive oil: 2 tbsp and the garlic in a pan and set over low heat.
2. When the aroma rises, add the cherry tomatoes and fry over medium heat.
3. When the cherry tomatoes start to break down, push them to the side of the pan, put the moroheiya stems in the space you have made, add water: 200cc and salt: 1 tsp, put the lid on and simmer for 5 minutes.
4. Take off the lid, remove the moroheiya stems and the garlic, and add Dish Symphony No.2: 1 tsp and water: 400cc.
5. Once it comes back to the boil, add the moroheiya leaves and simmer over medium heat for about 3 minutes.
6. Taste, adjust with salt, and it is done.