When the weather is cold, there is nothing that warms me up faster than a big bowl of soup. While I usually crave a more traditional soup, like chicken noodle or minestrone, my husband loves bold flavors really likes roasted eggplant soup, carrot ginger soup and my creamy tomato basil soup.
So I wasn’t surprised last week when he asked me to make a soup I’d never imagined – he wanted me to make a dried fig and Kalamata olive soup. And I was truly excited by the challenge.
Dried Fig and Kalamata Olive Soup
2 cartons vegetable broth
1 package figs
28 oz can diced tomatoes
1 cup diced onion
2 carrots, diced
2 stalks of celery, diced
1 teaspoon dried oregano
1 cup Kalamata olives
In a large soup pot, add one carton of vegetable broth and the entire package of figs. Bring to a boil, reduce heat and let simmer for 20 minutes.
While the figs are simmering peel and dice the carrot, dice the celery and dice the onions.
Use a slotted spoon to remove the figs from the soup pot. Add the diced tomatoes, carrots, celery, onions, oregano and the other carton of vegetable broth. Let the soup simmer for about 15 minutes, or until the vegetables are tender.
Use a sharp knife to slice the Kalamata olives lengthwise and to quarter the figs. Add the Kalamata olives and figs to the soup and cook for an additional five minutes, until the Kalamata Olives and Figs are warmed through.
Serve the soup with a slice of crusty bread and a sprinkle of feta cheese on top.