Spicy Tomato & Coriander Soup - cooking recipe

Ingredients

700 g tomatoes, peeled and chopped
2 tablespoons vegetable oil
1 bay leaf
2 shallots, chopped
1 small leek, finely chopped
1 teaspoon crushed garlic
1/2 - 1 teaspoon chili flakes
1 teaspoon crushed black pepper
2 tablespoons finely chopped coriander
1 tablespoon tomato paste
3 cups chicken or 3 cups vegetable stock
1 tablespoon cornflour
single light cream (to garnish)

Preparation

In a medium pot, heat oil and cook chopped tomatoes, shallots, leek and bay leaf for a few minutes until transparent, do not brown.
Add garlic, chilli flakes, black pepper, salt to taste, tomato paste and coriander to tomato mixture, then add stock.
Bring to boil and then simmer for 15-20 minutes.
Mix cornflour in a little cold water and set aside.
Remove from heat and blend to your preferred consistency.
Return soup to heat adding cornflour mix and stir over gentle heat abou 2- 3 minutes until thickened.
Pour into bowls and garnish with swirl of cream.