This is a light soup which is ideal for a starter or a lunch. Serve it with delicious granary rolls to provide a nice variation in texture. This is also incredibly simple to prepare, and is a good introduction to cooking for the interested child. I prefer to serve this soup in late summer, when there is a glut of fresh tomatoes and herbs. The quantities shown in this recipe serve 6 as a starter, or 4 as a lunch.

Ingredients

• 800g Fresh tomatoes, roughly chopped
• 1 Large onion, chopped
• 2 cloves Garlic, finely chopped
• 650ml Vegetable stock
• 125g Noodles
• 2 tbsp Fresh parsley, chopped
• 1 tbsp Fresh chives, chopped
• 1 tbsp Fresh basil, chopped

Method

1. Fry the onion and garlic in a little oil for 3 minutes.
2. Add the tomatoes and fry / simmer for a further 5 minutes.
3. Place the mixture into a liquidiser and add the stock, liquidise.
4. Return the soup to the heat and add the herbs and noodles.
5. Simmer for 10 - 15 minutes, ensuring that the noodles are cooked before serving.