Spicy Tomato Soup

Ingredients

• 2 tsp oil
• 1 onion, finely chopped
• 1 1/2 Tbsp Gregg's Crushed Ginger
• 2 tsp Gregg's Crushed Garlic
• 1/2 tsp Gregg's Crushed Chilli
• 1 tsp Gregg's Ground Turmeric
• 2 x 400g cans chopped tomatoes
• 1 cup chicken or vegetable stock
• 400ml can coconut cream
• 1 Gregg's Cinnamon Quill
• 1/8 tsp sugar
• Gregg's Natural Sea Salt, freshly ground, to taste
• 2 - 3 Tbsp chopped fresh coriander or parsley

Method

Heat the oil in a large saucepan over low heat. Add the onion and cook for 2-3 minutes or until soft. Add the Gregg's Crushed Ginger, Crushed Garlic, Crushed Chilli and Ground Turmeric, and cook, stirring, for a further 2 minutes.

Add the tomatoes and juice, stock, coconut cream, Gregg's Cinnamon Quill, sugar and Gregg's Sea Salt. Bring to the boil, stirring, then simmer for 10 minutes, stirring occasionally.

Remove the Gregg's Cinnamon Quill and stir in the coriander or parsley before serving.