Tomato and Chilli Soup, with Potato Doughballs

A tomato chilli soup made without onions. The ingredients are blended brocolli, celery, and red pepper. Plus chilli powder, tomato puree (a couple of squeezes from the tube), plus vegetable stock.

Cook the vegetables for at least half an hour before blending them. Once blended, add the tomato puree, the chilli powder, and the vegetable stock. Simmer for at least another half an hour under glass, stirring occasionally.

The potato dumplings are Polish style: made with boiled and mashed potato, and cornmeal. Use three dessert spoonfuls of cornmeal per two peeled potatoes. Mash together with a fork in a glass bowl. Add a little milk (50mls) and drizzle with some sunflower oil.

Squeeze into sphere shapes by hand. Heat a small pan containing sunflower oil at a high heat. Add the doughballs, and drizzle with some more sunflower oil. Turn down the heat to low, and put the lid on the pan. Cook for twenty minutes altogether, turning the doughballs every five minutes to brown them evenly.

A very satisfying meal!