THIS quick and easy tomato soup is perfect for those early days of spring when you yearn for vibrant fresh flavours in a warming bowl.

The addition of fennel seeds and vermouth here provide a punchy kick that will take you on a journey to a bustling Provençal market lined with stalls piled high with new season produce. Happy spring!

Ingredients: 

1 white onion, finely chopped

2 tbsp of extra-virgin olive oil

2 large garlic cloves, finely sliced

1 tsp of fennel seeds

1 tbsp tomato purée

80ml of dry white vermouth (optional)

x3 tins of good quality cherry tomatoes

30g fresh flat leaf parsley, finely chopped

1 tsp unrefined granulated sugar

Fresh chives, finely chopped for garnishing

Sea salt and freshly ground black pepper, to your taste

How I make it:

Place a large lidded pan over a medium heat. Add the olive oil, the prepared onions and a generous pinch of sea salt. Reduce the heat, partially cover and allow the onions to fry for around seven minutes until they are translucent. Add the garlic and fennel seeds and fry for a further three minutes. Add the tomato purée and stir around for a minute.

Then add the vermouth (if using) and allow the alcohol to evaporate.

Then add the tomatoes, the parsley and the sugar. Bring back up to a slow bubble and allow to simmer for 20 minutes stirring occasionally.

Blend, adding more water until you achieve your preferred consistency (I like mine chunky). Season to your taste.

Turn out into a pretty bowl and garnish with the chives. Serve with rustic sourdough bread or try it with a large buttery crouton topped with creamy goat’s cheese.

For more mediterranean-inspired recipes visit cardamomanddill.com.

Join us at The School House Gallery on Peasholme Green for a weekly changing menu of delicious, fresh and healthy vegetarian and vegan dishes, Thursday-Saturday from 12.30 until 2pm. Join our mailing list for information on our monthly themed Supper Clubs.