Recipe Serves 4

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Ingredients:

1tbsp of olive oil

2 large onions

5 carrots

2 cloves garlic,

1 big red chilli

3 (400g) tins of plum tomatoes

250ml vegetable stock

1 bunch of coriander

2tbsp balsamic vinegar

1 dessertspoon caster sugar

1tbsp HP sauce

1tbsp Worcestershire sauce

Salt and pepper

 

Method:

1 Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic and chilli pepper until tender

2 Mix in tomatoes, vegetable stock, ½ the coriander, balsamic vinegar, sugar, HP and Worcestershire sauce. Season with salt and pepper.

3 Bring to the boil. Reduce heat to low, and simmer for 30 minutes.

Transfer the soup batches to a blender or food processor and blend until smooth. Return to the pot and continue cooking until heated through.

4 Remove soup from heat, and stir in the cream.

5 For a nice presentation, swirl some cream in a circle and add a couple of whole coriander leaves to the centre of the soup.