tomato and chilli soup

Ingredients:

• 1 onion, peeled and roughly chopped

• 1 clove of garlic, peeled and roughly chopped

• 1 carrot, peeled and roughly choppeda bunch of fresh coriander, leaves picked, stalks finely chopped

• olive oil

• 750g ripe tomatoes

• 1 litre chicken or vegetable stock

• 1 xjar tomato and chilli pasta sauce

• sea salt and freshly ground black pepper

• 4 tablespoons cream fresh.

Method:

Put your onion, garlic, carrot and coriander stalks into a large pot with a couple of lugs of olive oil. Cover the pan, and simmer gently for 20 minutes, stirring every couple of minutes to stop it from colouring too much. While that’s going on, drop the tomatoes into boiling water for a minute or two. Take them out and — once they’re cool enough to touch — pinch the skins off, discard them then roughly chop the flesh. Add this to the pan then pour in the stock and the jar of tomato and chilli pasta sauce. Simmer for a further 20 minutes with the lid on.

Use a blender to purée your soup then pour it back in the pan and season with a good pinch of salt and pepper.

Divide the soup up between your bowls then swirl a nice tablespoon of crème fraîche through each. Finish by scattering over your coriander leaves and enjoy!

Serves 4-6