Tomato, Chilli and Ginger Soup


  • 2 tins of good quality Italian tomatoes (already chopped or chop in tin with pair of scissors)
  • 2 medium onions, finely chopped
  • 2 cloves garlic, chopped
  • Olive Oil
  • Fresh ginger, a piece about 3 inches long, 1 inch wide, peeled and roughly chopped
  • 1 level tsp chilli powder or a couple of chopped fresh chillis
  • 1 tsp sugar
  • About 1 cupful water
  • 2 tsps tomato purée
  • Fresh parsley, chopped


  1. Put the onions and garlic in a saucepan with about a tablespoon of Olive Oil; fry gently for a couple of minutes but don’t let them brown
  2. Add all the other ingredients except the parsley, and slowly cook for about 30 minutes
  3. Place in a blender and liquidise until smooth (Alternatively liquidise half so that there are still some chunky bits)
  4. Add the parsley just before serving