Warm up on a chilly evening with this recipe for Tomato and Chicken Soup
60 g butter
30 ml crushed garlic
1 medium onion, chopped
500 g chicken mince
15 ml chicken seasoning
10 ml paprika
5 ml freshly ground black pepper
1 tin whole peeled tomatoes
30 ml tomato paste
30 ml cornflour
15 ml sugar
100 g sundried tomatoes, roughly chopped
30 ml chopped fresh oregano
60 ml chopped fresh
salt to taste
Melt the butter in a large pot, add the garlic and onion, and saute for 3-5 minutes until golden. Add the chicken mince, seasoning, paprika and black pepper.
Mix through well and fry gently for 10-12 minutes. The mince should be loose but not clammy.
Blend the tomatoes, tomato paste, cornflour, sugar and 200 ml water together in a liquidiser until smooth.
Add this mixture to the chicken, pour in 800 ml water and bring to the boil.
Reduce the heat and simmer for 15-20 minutes.
Add the remaining ingredients, and simmer for 5 minutes before serving