During COVID-19 lockdowns, Kenneth didn’t want to go to the supermarket more than once a week, which occasionally would force me into making lunch out of a mystery pantry game. One freezing day, soup was definitely on the cards & that’s how this spicy, warming tomato soup was born - it’s also accidentally vegan! I don’t normally use cilantro in my cooking so I was pleasantly surprised with how delicious it is in a combination of paprika & tomatoes.

Serves two

Ingredients

¼ spanish onion, finely chopped
3 cloves of garlic, finely diced
2-3 small carrots, chopped
1 potato, chopped into 1cm cubes
3 tomatoes, chopped
1 tsp hot smoked paprika
handful of cilantro, chopped
1 tsp Gewurzhaus Speedy Spaghetti Spice (optional)
salt & pepper, to taste

Method

Heat a pot with a touch of oil & cook onions until lightly browned. Add garlic, cooking for another 30 seconds (until it’s golden). Add 1½ cups of water to de-glaze the pot, along with the carrots, potatoes, paprika & cilantro. Once the mixture comes to the boil, put the lid on top & cook for around 10 minutes. Add the tomato & Speedy Spaghetti Spice, before placing lid back on the pot and cooking for another 10 minutes.

Lift the lid, and check that potatoes are tender - the soup is ready when they are so. If you prefer a thicker soup, continue to simmer until you’re happy with the texture. Alternatively, you can add additional water if you would like it to be soupier. Season with salt & pepper.

Serving suggestion! We had some leftovers that I turned it into a shashuka for lunch another day! I added some tomato paste & reduced the soup further on the stove top, before adding eggs, sour cream & extra cilantro to serve! Be sure to eat it with some bread to soak up the sauce!

Soup can keep in an airtight container in the fridge for up to five days - and the flavours will get better in time!