TANGY CHEESE AND TOMATO SOUP

This soup has a Mexican influence and heats body and soul (and your throat).

50 g butter

1 onion, chopped

3 cloves of garlic, crushed

1 green pepper, finely chopped

1 red pepper, finely chopped

5 ml paprika

2 x 410 g tins of diced tomato

100 ml cake flour

5 ml ground cumin

2.5 ml cayenne pepper (or 2 fresh red chillies, chopped)

500 ml milk

250 ml water

Pinch of sugar to balance the acidity of the tomato

200 ml grated cheddar cheese

Salt and black pepper

Handful of fresh coriander leaves and chopped spring onion for garnish

• Place the butter, onion, garlic and peppers into a large saucepan and sauté gently for 8–10 minutes. Stir from time to time until the vegetables are tender.

• Add the tomato and seasoning.

• Mix the flour with the milk and water and stir into the tomato mixture.

• Bring to the boil while stirring with a whisk to make a smooth sauce.

• Reduce the heat and simmer for 5 minutes.

• Add the cheese and stir over moderate heat until the cheese has melted.

• Remove from the heat and season to taste with salt and black pepper.

• Reheat gently while stirring just before serving. Garnish with the coriander leaves and chopped spring onions.

Discover more of Antoinette's delicious recipes in Life on a Table

To order your copy contact Bonn Nortjé at Venture Publications: bonn@venture.com.na