Chili And Tomato Soup

1. 1

   Heat oil in a saucepan. Add spring onions and chili. Cook for 2 mins, until softened. Set aside 2 tsp to garnish. Add ground cumin to pan and mix well. Add chopped tomatoes and stock. Bring to a boil then add fresh tomatoes. Reduce heat, cover and simmer for 15 mins, until tomatoes soften and soup is hot.

2. 2

   Ladle soup into warmed serving bowls. Garnish with reserved spring onions and chili. Sprinkle with black pepper. Serve with warm naan.

* Per serving · 4 servings · Values may vary.

No additional tips available.