Ingredients

1 tbsp soft butter

1 tbsp olive oil

1 large onion, chopped

1 celery stick, chopped

1 large carrot, chopped

2 bay leaves

2 garlic cloves, crushed

2 x 400g cans chopped tomatoes

500ml vegetable stock

1 tbsp sweet smoked paprika

1 tsp brown sugar

2 tsp sherry vinegar

1 small garlic clove, very finely chopped

1 red chilli

1 tbsp chopped coriander leaves

125g pitted green olives, roughly chopped

4-5 tbsp extra virgin olive oil

1 tbsp white balsamic or sherry vinegar

1 preserved lemon or ½ if homemade, rind cut into slivers (discard the flesh)

½-1 tsp preserved lemon brine, from the jar

Instructions

Step 1: Heat the butter and olive oil in a large saucepan over medium heat. Add the chopped onion, celery, and carrot, and cook gently for about 10 minutes until tender but not browned.

Step 2: Add the bay leaves and crushed garlic cloves, frying for 1 more minute. Then pour in the chopped tomatoes and vegetable stock. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Step 3: Remove and discard the bay leaves. Blend the soup until smooth using a liquidizer or stick blender. Season well with salt and pepper, then stir in the smoked paprika, brown sugar, and sherry vinegar to balance sweetness, smokiness, and acidity.

Step 4: To make the salsa, crush the finely chopped garlic with a pinch of salt in a pestle and mortar. Halve, deseed, and roughly chop the red chilli, then add it with the chopped coriander and olives.

Step 5: Gradually add the extra virgin olive oil and vinegar to the mortar while bashing the ingredients, creating a chunky paste. Mix in the preserved lemon rind slivers, then stir in preserved lemon brine to taste.

Step 6: Serve the hot smoky tomato soup topped with a spoonful of the preserved lemon and green olive salsa for a deliciously tangy finish.

Tips & Variations

Use homemade preserved lemons for a milder, fresher flavor, adjusting the amount of brine accordingly.

For extra creaminess, stir in a splash of coconut milk or cream before serving.

Try adding a pinch of smoked chili powder for a spicier smoky twist.

If you don’t have a pestle and mortar, finely chop the salsa ingredients and gently mash with a fork in a bowl.

FAQs

Can I make this soup vegan?

Yes, simply replace the soft butter with extra olive oil or a plant-based margarine to keep it fully vegan.

What if I don’t have preserved lemons?

You can substitute with extra lemon zest and a small pinch of salt, but the unique flavor of preserved lemons is hard to replicate exactly. Alternatively, reduce the preserved lemon to half or omit if unavailable.