500g courgettes (zucchinis) [1lb]
500g tomatoes [1lb]
1 red onion (finely chopped)
2 large garlic cloves (crushed)
2 tsp ground coriander
1 Tbsp sun-dried tomato purée
1 Tbsp flour
1 Litre vegetable stock [1.75 pint / US 4 cups]
large bunch of fresh basil
Salt & pepper
1. Heat some olive oil in a large saucepan and gently fry onion, coriander and garlic until soft.
2. Add roughly chopped vegetables, vegetable stock, tomato purée and flour. Stir together and bring to the boil.
3. Lower the heat and cook covered for 20 mins until vegetables are soft.
4. Liquidise the soup.
5. Add roughly chopped basil and liquidise again.
6. Season to taste.