Tomato, Chilli and Ginger Soup
Ingredients:
- 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
Instructions:
- 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
- Add all the other ingredients except the parsley, and slowly cook for about 30 minutes
- Place in a blender and liquidise until smooth (Alternatively liquidise half so that there are still some chunky bits)
- Add the parsley just before serving