Recipe: Tomato ginger soup

Tomato ginger soup. Photo / Janna Dixon

How simple is this? It's based on a Ken Hom recipe and is a good way to use up the last of the tomato crop. You could use canned tomatoes but I think fresh is best in this case.

Serves 4-6

450g of fresh tomatoes, cut in half horizontally, seeds squeezed out and coarsely chopped.
1 litre of chicken or vegetable stock
3tbsp coarsely chopped, peeled fresh root ginger
2tbsp of hoisin or black bean sauce
2tsp caster sugar

1 Bring the stock to a simmer in a saucepan.

2 Add all the other ingredients and simmer for 2 more minutes.

3 Spike this with a little chopped red chilli if you like things hot.

4 Serve with a squeeze of lemon to sharpen the taste.