Name: Spicy tomato soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 - 6 servings
Cuisine: Bake
Ingredients: 1 onion finely chopped; 2 - 3 cloves garlic cloves; 30 ml olive oil or coconut oil; 20 - 30 ml curry paste red; 1 fresh chillies; 1 lemongrass; 2 can tomatoes chopped; 80 g tomato paste; 2 l stock chicken; 30 ml sugar; 1 lime zest and juice; 250 g mushrooms; 80 g butter; 250 g parmesan cheese grated; 80 g sesame seeds

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Ingredients (15)

1	onion — finely chopped
2 - 3 cloves	garlic — cloves
30 ml	olive oil — or coconut oil
20 - 30 ml	curry paste — red
1	fresh chillies
1	lemongrass
2 can	tomatoes — chopped
80 g	tomato paste
2 l	stock — chicken
30 ml	sugar
1	lime — zest and juice
250 g	mushrooms
80 g	butter
250 g	parmesan cheese — grated
80 g	sesame seeds

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Method:

Heat the oil in a pot and saute the onion and garlic until soft. Add the curry paste, chili and lemon grass and stir through. Add the tomatoes and tomato paste and lastly the stock. Bring to a slow simmer and cook for at least 1 hour. Taste and season to taste. Add salt and pepper if needed and lime juice and zest. Lastly add the sugar. Use a stick blender to make s smooth soup if you wish.

Fry the mushrooms in a little butter and serve with the soup.

For the Parmesan crisps:

Preheat oven to 180°C. Line a baking sheet with baking paper. Mix the cheese and sesame seeds and make small heaps of the cheese on the baking paper. Allow spaces in between the little heaps as the cheese runs when it melts.

Bake in a hot oven until the cheese changes to a golden colour. Allow the crisps to cool down and keep in a air tight container.

Reprinted with permission of My Easy Cooking. To visit My Easy Cooking’s blog, click here.