Tomato soup with quick spring onion cornbread
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
CORNBREAD
- 50g polenta
- 100g plain flour
- 1 tsp baking powder
- 1 beaten egg
- 125ml whole milk
- 50ml natural yoghurt
- 25g melted butter
- 100g grated mature cheddar
- 5 spring onions, chopped
SOUP
- olive oil
- butter
- 1 onion, chopped
- 1 celery stick, chopped
- 2 cloves garlic
- 1 x 400g tin plum tomatoes
- 1 tbsp tomato purée
- 500ml veg stock
- 3 tbsp double cream
- 1 tbsp creamed horseradish
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. To make the cornbread, put the polenta, plain flour, baking powder, beaten egg, whole milk, natural yoghurt and melted butter in a bowl and beat together.
- STEP 2
Stir in grated mature cheddar and chopped spring onions and season. Brush a non-stick 18cm square brownie tin with olive oil and pour in the batter. Bake for 25-30 minutes until golden.
- STEP 3
To make the soup, soften the onion, celery stick and garlic in a knob of butter. Tip in the plum tomatoes, tomato purée and veg stock and season. Simmer for 15 minutes.
- STEP 4
Add the double cream and creamed horseradish, then whizz with a stick blender until smooth. Serve sprinkled with extra chopped spring onions and the cornbread.
