Just before I moved to Cambridge, two and a half long years ago now, multiple people warned me about ‘those east winds’. Relatives advised that I’d got used to raised London temperatures I was repeatedly asked if I owned a hat and enough warm jumpers.. You’d be forgiven for thinking I was heading to university in the Outer Hebrides as opposed to a mere two hour drive from South London.
However, this is this the first term that has perhaps deserved those warnings. In case you hadn’t noticed, its January and its freezing. While Cambridge may still be lacking in snow, its doing its best with a steady stream of days where the temperature never breaks 3’C. And with weather like that, you need food like this.
This soup has become one of my staple term time dishes. It is exactly what this weather calls for – it is hearty and comforting, yet doesn’t require any of the long slow cooking which is the hallmark of so many delicious winter stews but completely impractical when cooking on a college hob that turns off every 7 minutes for health and safety. It’s also handily versatile to suit however much time you have and whatever ingredients you need to use up – it can be made thicker and used as a pasta sauce, you can hide vegetables in it to fool yourself into getting your 5 a day, you can add chorizo for extra flavour or leave out the cream to make it lighter. Only one rule stays: eat this curled up in your cosiest cardigan, Netflix on, windows tightly closed and heating turned up.
Tomato Meatball Soup
Serves 2 generously
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 4 sausages
- 1 tin of chopped tomatoes
- dried oregano
- 1 chicken stock cube
- 80ml double cream
- handful of rocket
Heat a generous splash of oil in a medium saucepan. Add the finely chopped onion, and sweat for 5-10minutes on a medium heat until soft. Add the garlic and cook for 1-2 minutes more.
Use a sharp knife to remove each sausage from its skin, and divide each one into 4-5 meatballs. Add to the onions and turn up to a medium-high heat. Cook for 5 minutes until beginning to colour, stirring occasionally.
Add the chopped tomatoes. Put your stock cube in the empty tin and fill with boiling water, then tip into the saucepan. Add a generous shake of dried oregfano. Simmer for around 10minutes, until reduced and thickened slightly.
Stir in the cream and heat to warm through. Ladle into bowls and top with a handful of rocket. Curl up and enjoy!