Cream of Tomato Soup

Recipe slightly adapted from "The Vegan Cookbook" by Alan Wakeman and Gordon Baskerville. This comes out best if you have a blender; if not, then a wire sieve will do almost as well. Soya milk with added calcium is less likely to curdle.

Serves 1

1/2 of a 400g (16oz) can chopped tomatoes
75ml soya milk (sweetened or unsweetened)
One of

1 spring onion (green onion)
a few slices of ordinary onion
half a celery stick

1 small clove garlic (very optional)
One of

1/2 tsp garam masala
1/4 tsp each ground coriander and ground cumin

Salt and freshly-ground black pepper

1. Chop the spring onion/onion/celery and garlic if using. Do it very finely if you are using the sieve rather than the blender.

2. Blender method: Put everything into the blender and puree. Pour into a pan.

2. Sieve method: Push the tomatoes through a wire sieve into a pan. Add the soya milk, chopped vegetables, spices and seasoning.

3. Both methods: heat through very gently. Don't let it boil or the soya milk will curdle. Serve very hot with a sprinkling of chopped parsley if you wish.