Cheddar soda bread with spring onion butter
No yeast? No problem! Whip-up a batch of cheesy Irish soda bread for lunch, with lashings of homemade spring onion butter on top
Tomato soup with salsa macha
Makes 4 small bowls or cups
Easy
Prep:
Cook:
This tomato soup with macha is easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly techniques. Garnish with coriander.
Skip to ingredients
- 4 tbsp sofrito mixture
- 2 tbsp olive oil
- 1 bay leaf
- 400g tin of good-quality plum tomatoes
- 400ml chicken stock
- ½ tsp salsa macha(we used Chilli Maven)
- 1 tbsp mascarpone or soft cheese
- coriander leaves
- crushed tortilla chips
Nutrition: per serving
- kcal281
- fat25.6g
- saturates12.9g
- carbs6.5g
- sugars5.9g
- fibre1.3g
- protein5.5g
- salt0.7g
Method
step 1
Fry 4 tbsp of sofrito mixture in 2 tbsp of olive oil until soft.
step 2
Add the bay leaf, plum tomatoes and 400ml of chicken stock, then bring to a simmer.
step 3
Cook for 30 mins, then remove and discard the bay leaf and whizz with a hand blender. Season.
step 4
To serve, put ½ tsp of salsa macha, 1 tbsp of mascarpone or soft cheese and some coriander leaves into the base of four small bowls or cups.
step 5
Reheat the soup and pour it carefully into each bowl. Add a few more coriander leaves, some crushed tortilla chips and more salsa macha. Serve with more tortilla chips and some bread, if you like.
