Fresh Tomato Soup with Cheesy Cornbread

• wholemeal self‑raising flour↗40g g
• ground polenta↗85g g
• baking powder↗1 tsp tsp
• cheddar↗40g g

  finely grated

• smoked paprika↗1 tsp tsp
• spring onion↗3

  (35g), finely sliced

• green chilli↗1

  seedless, finely sliced

• large egg1
• milk↗125ml ml
• rapeseed oil↗2 tsp tsp
• celery↗3-5 sticks sticks

  (165g), finely sliced

• onion↗2

  sliced

• carrot↗4

  (320g), diced

• grated potato↗325g g

  grated

• tomatoes↗500g g

  chopped

• овочевий бульйонний порошок↗4 tsp

  додається до 1 ½ л окропу

• томатна паста3 tbsp
• великі зубчики часнику↗2

  дрібно натерений

• плоска петрушка↗

  нарізана, для подачі

Step-by-step instructions

1. 1

   First make the bread. Preheat the oven to 200 °C/180 °C with convection/gas 6 and line the bottom of a 500 g non‑stick loaf pan with baking paper. Toss flour, polenta and baking powder into a bowl with half the cheese, paprika, onion and chilli, then mix. Add the egg and milk and mix well. Pour the batter into the pan and sprinkle the remaining cheese on top. Bake 20‑25 minutes until golden and a skewer inserted in the centre comes out clean.

2. 2

   For the soup, heat the oil in a large pot and sauté the celery, onion and carrot for 10 minutes until softened. Add the potatoes, tomatoes, broth, tomato paste and garlic, then stir well. Cover and cook for 20 minutes.

3. 3

   Remove from heat and blend to a smooth consistency with an immersion blender. If you follow our Healthy Eating Plan, split half the soup into two bowls and sprinkle with parsley. Cool, then store the remainder in the fridge for another day, and wrap the leftover bread in foil and keep in the fridge for up to three days. Reheat the soup in a pot or microwave, and slice and toast the bread before serving.