Tom yum soup

_ Ingredients

garlic 4 cloves, crushed

olive oil 2 tbsp

celery 2 stalks, diced

onions 2, chopped

mild chilli powder 1 tbsp

yellow pepper 1, cut into small chunks

balsamic vinegar 1 tbsp

ground cumin 2 tsp

chopped tomatoes 400g tin

kidney beans 400g tin, drained and rinsed

spring onions 3, chopped

brown sugar 1 tbsp

mature cheddar 100g, grated

vegetable stock 500ml

garlic baguette 1

_ Method

Heat the olive oil in a large pan and fry the garlic, onions and celery for

10 minutes or until softened. Add the pepper and cook for 5 minutes,

then stir in the chilli powder and cumin. Cook for a few minutes, then

add the balsamic, sugar, tomatoes, stock and some seasoning.

Simmer for 10 minutes.


Add the kidney beans and cook for 10 minutes. Meanwhile, heat the

baguette in the oven following pack instructions. Sprinkle the soup

with the cheese and spring onions, and serve with the hot garlic

baguette.