Chicken, Tomato and Red Pepper Soup

Chicken meat from a drumstick, mashed plum tomatoes in juice, a diced red pepper, two small onions, two spring onions, some Camargue red rice (optional), Black pepper, Oregano, Rosemary and Coriander leaf, a pinch of paprika, a quarter teaspoonful of cumin, and chicken and vegetable stock.

Empty a tin of plum tomatoes into a pan, and mash. Add two cupfuls of cold water. Bring to the boil while chopping the vegetables and chicken into small chunks, and add to the pan. Cook for half an hour at a simmer under glass, and add the vegetable and chicken stock, the herbs, the paprika and the cumin, and some sea salt to taste. Cook for at least another fifteen minutes before serving.