Fresh tomato soup with cheesy cornbread

3 of 5-a-day calcium fibre healthy summer vitamin c

N/A

Source

Ingredients

40g wholemeal self-raising flour

85g ground polenta

1 tsp baking powder

40g mature cheddar , finely grated

1 tsp smoked paprika

3 spring onions (35g), finely sliced

1 green chilli , deseeded, finely sliced

1 large egg

125ml milk

2 tsp rapeseed oil

3-5 sticks celery (165g), finely chopped

2 onions , chopped

4 carrots (320g), diced

325g floury potatoes , grated

500g tomatoes , chopped

4 tsp vegetable bouillon powder made up to 1 1/2 litre with boiling water

3 tbsp tomato purée

2 large garlic cloves , finely grated

flat-leaf parsley , chopped, to serve

Method

First, make the bread. Heat oven to 200C/180C fan/gas 6 and line the base of a non-stick 500g loaf tin with baking parchment. Tip the flour, polenta and baking powder into a bowl with half the cheese, the paprika, onions and chilli, then toss together. Add the egg and milk and mix well. Turn out into the tin and top with the remaining cheese. Bake for 20-25 mins until golden and a skewer inserted into the centre comes out clean.

To make the soup, heat the oil in a large pan and fry the celery, onion and carrots for 10 mins until softened. Add the potatoes, tomatoes, bouillon, tomato purée and garlic, then stir well. Cover with a lid and cook for 20 mins.

Remove from the heat and blitz until smooth with a hand blender. If you're following our Healthy Diet Plan, spoon half the soup into two bowls and scatter with parsley. Cool, then chill the remainder for another day and wrap the remaining bread in foil and store in the fridge for up to three days. Reheat the soup in a pan or microwave, and slice and toast the bread before serving.