A twist on a classic.
It's so easy to eat stodgy food this time of year in the run up to Christmas. Try this winter recipe to warm the soul and banish your cold. A splash of coconut milk and ginger gives this traditional soup the kick its been missing.
Chop the shallots, ginger, garlic and tomatoes then fry off in a pan on a high heat. Pour in the stock, passata and coconut milk. Simmer for 10 minutes until the tomatoes are lovely and soft. Blitz up with a hand blender until smooth. If you like a few chunks, no problem blitz to your desired consistency. Add the salt and pepper to your taste. Give it a good stir, then serve.
Serve with a sprinkle of parsley and green chillies.
Molly, 23, London.
A tiny food pornographer, with a minor addiction to burgers and sushi. Following a dairy-free diet not by choice, but forever choosing to eat cheese and chocolate.