Bush Tomato Soup with Saltbush Chips & Wattleseed Damper
Recipe provided to us by
Billie Cornthwaite from Meez On
Ingredients
Bush Tomato Soup
1 800g can Tinned Tomatoes
1 jar Passata
1 tbsp Tomato Paste
½ cup ground Bush Tomato (Kutjera)
1 small Onion, diced
1 crushed Garlic clove
2 cups Vegetable stock (preferably home-made)
2 tbsp Mixed Bush Spices (Native Thyme, Saltbush, Bush Basil, Native Lemongrass etc)
1 cup dried saltbush (we dry our leaves in the Airfryer on low)
Salt, pepper to taste
Wattleseed Damper
3 cups self-raising flour
2 tbsp softened butter
1 tbsp wattleseed, finely ground
1 ½ cups water
Method
Bush Tomato Soup
In a heavy bottomed pan, fry onion until translucent.
Add garlic and stir to combine.
Add tomato paste and stir for a minute or two.
Add Passata and Tomato’s and bring to a boil.
Add Vegetable stock, Bush Tomato and spices and simmer.
Season with salt and pepper and, using a stick blender, blend until desired texture.
Top with Saltbush Chips and Serve with Damper
Wattleseed Damper
Preheat your oven to 200°C.
Place flour in a medium bowl and rub butter between your hands until you form a sand like texture.
Try not to leave any butter chunks.
Mix in the wattleseed and add water 1 cup at a time to get a nice sticky dough. Try not to over knead the mix.
Place extra flour on your bench top and knead well to combine.
Lightly roll into dinner roll size balls and bake on a lined baking tray for around 15 minutes.