Tomato and Kawakawa soup recipe with cheese rolls

Tomato and Kawakawa Soup

Ingredients:

• 5 large ripe tomatoes, approx. 500g, chopped (or 2x 240g tins of chopped tomato)
• 100g tomato paste
• 1 cup kawakawa leaves, approx. 30g, washed and chopped (replace with fresh basil)
• 1 onion, approx. 150g, chopped
• 2 cloves garlic, approx. 6g, minced
• 4 cups vegetable stock, approx. 960ml
• 2 tbsp olive oil, approx. 30ml
• Salt and pepper to taste
• Optional: a splash of cream or coconut milk (about 30ml)

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onions and garlic, sauté until translucent.
3. Add chopped tomatoes and paste and cook for 10 minutes, stirring occasionally.
4. Pour in vegetable stock, bring to a boil.
5. Reduce heat, add kawakawa leaves, and simmer for 15-20 minutes.
6. Use an immersion blender or a regular blender to puree the soup until smooth.
7. Season with salt and pepper.
8. Optional: stir in cream or coconut milk before serving.

Caramelised Onions Cheese Rolls

Ingredients:

• 1 loaf of sliced white bread
• Caramelised onions (see recipe)
• Cheese roll filling
• 2 large onions, approx. 300g, thinly sliced
• 2 tbsp butter, approx. 30g
• 1 tbsp sugar, approx. 12g
• Salt and pepper to taste
• Egg wash: 1 egg (about 50ml) beaten with 1 tbsp water (about 15ml)

Instructions:

1. In a frying pan, melt butter over medium heat.
2. Add sliced onions and cook slowly, stirring occasionally, until golden brown (about 20-30 minutes).
3. Stir in sugar, cook for a few more minutes, season with salt and pepper.

Cheese Roll Filling

• 370 ml evaporated milk
• 1 cup cream
• 1 small onion, grated (about 1/4 cup)
• 1 tsp mustard powder
• 1/2 tsp fine white pepper
• 500 g edam cheese, grated
• 1 x 32g packet of onion soup powder

Instructions 

1. Place evaporated milk in a pot with cream, onion, mustard powder and pepper.
2. Heat until almost boiling.
3. Remove from heat, add cheese and soup powder and stir until cheese has melted and sauce has thickened.
4. Allow to cool before using (it will thicken further as it cools).
5. This mixture can be made in advance and stored in a container in the fridge for up to a week.

Step 1  

To cook rolls, preheat oven to 180˚C and line 2 oven trays with baking paper.

Step 2 

Spread one side of each slice of bread butter and remove crusts if desired (traditionally they aren’t removed).

Spread 2 (20g) of the cooled cheese mixture on the unbuttered side of each slice and 1 tsp

(5g) of caramelised onion, spreading evenly, then roll up firmly, placing joined edge down on the prepared tray.

Bake until crisp and golden (15-20mintutes)

Allow to cool a few minutes before dipping into the tomato soup