Where do you find an abundance of vegetables and fruit in September? In the tin, says Warren Elwin.
Ingredients
| 1 | Onion, chopped |
| 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 (Main) |
| 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 |
Directions
- 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.