Roasted Green Tomato Soup

A warming soup that uses the last firm fruits. Serves 4. Preparation: 15 minutes. Cooking: 40 minutes.

Ingredients

• 750 g green tomatoes, halved

• 1 onion (180 g), sliced

• 2 garlic cloves

• 20 ml olive oil

• 1 medium potato (180 g), diced

• 700 ml vegetable stock

• ½ tsp fine salt, then to taste

• ¼ tsp black pepper

• 60 g plain yoghurt, optional, to serve

Method

1. Heat oven to 220°C (200°C fan). Toss tomatoes, onion and garlic with oil; roast 25 minutes until softened.

2. Transfer to a pan with potato and stock. Simmer 15 minutes until potato is tender. Blend until smooth and season.

3. Serve hot, with a spoon of yoghurt if liked.

Storage

Cool promptly, refrigerate within 2 hours and eat within 3 days, or freeze for up to 3 months. Do not can an improvised vegetable soup.