Out-of-season tomato soup
Photo by Tamara West
Where do you find an abundance of vegetables and fruit in September? In the tin, says Warren Elwin.
|5 cloves||Garlic, chopped|
|1 piece||Fresh ginger, small, chopped|
|1 handful||Coriander, stems, chopped|
|1 tsp||Smoked paprika|
|2 cans||Chopped tomatoes, in puree|
|1 can||Tomatoes, whole peeled|
|1 bunch||Fresh herbs, small, tied, such as thyme and marjoram|
|1||Salt & freshly ground pepper, and sour cream, to serve|
- Gently fry onion, garlic, ginger and coriander stems in some oil in a saucepan over a medium heat until soft and fragrant.
- Add smoked paprika and tomatoes. Add fresh herbs and simmer gently for 10 minutes. Remove from the heat, remove the herbs and blend until smooth.
- To serve, reheat soup, season with sea salt and freshly ground black pepper and add a little sour cream.