• p46


    Tomato soup

    1 tbsp of olive oil

    1 red onion, chopped

    1 garlic clove, crushed

    1 pinch of salt

    1 pinch of black pepper

    1 bunch of coriander, small, roughly chopped

    400g of tinned plum tomatoes

    1 tbsp of lime juice

    1/2 tsp of ground coriander

    200ml of vegetable stock

    Cheesy croutons

    3 slices of sourdough bread, cut into cubes

    30ml of olive oil

    80g of half fat medium cheese, grated


    200ml of milk

    1 pinch of salt


    Preheat the oven to 180˚C/gas mark 4

    For the croutons, place the bread cubes in a deep roasting dish and pour in the olive oil. Toss to combine

    Bake for 15 minutes, then remove from the oven and sprinkle cheese on top. Bake for a further 15 minutes, stirring if necessary to prevent burning. Remove and leave in a warm place

    For the soup, place a saucepan over a low-medium heat and add oil. Once hot, add the onions and garlic and cook until the onions are soft, approximately 5-7 minutes

    Stir in the ground coriander, salt and pepper

    Strain the juice from the plum tomatoes into the saucepan. Remove the seeds from the tomatoes and discard. Roughly chop the flesh and add to the pan

    Stir in 500ml of water and the vegetable stock and simmer for 25-30 minutes

    Meanwhile, for the bubbles, warm the milk and salt in a pan. Remove from the heat and use a hand blender to foam up the liquid and make bubbles

    Once the soup is cooked, remove from the heat and stir in the lime juice

    Divide the soup into 4 bowls, garnish with some fresh coriander, the cheesy croutons and the milk bubbles. Serve immediately