A bold soup of tomatoes and fresh red chili for lovers of hot, spicy dishes
4 Tbsp olive oil
1 onion, peeled and roughly chopped
5 garlic cloves, roughly chopped
2 fresh red chilies, finely chopped
1 cup chopped celery
1.5 lbs/700 grams fresh tomatoes, chopped
Salt and pepper
5 cups vegetable stock
1
Add the olive oil to a large saucepan or stockpot over a medium heat
2
Add the onions, garlic and chili, stir as the veggies soften for a few minutes
3
Add the celery, tomatoes, salt, pepper and vegetable stock. Cover the pot and simmer for about 30 minutes
4
Use an immersion blender to blend until completely smooth
5
Serve plain, or with an extra drizzle of olive oil and a few chili flakes (optional)
Ingredients
4 Tbsp olive oil
1 onion, peeled and roughly chopped
5 garlic cloves, roughly chopped
2 fresh red chilies, finely chopped
1 cup chopped celery
1.5 lbs/700 grams fresh tomatoes, chopped
Salt and pepper
5 cups vegetable stock