Steps
- 1
chop spring onions
- 2
fry with 2 tbsp oil in a hot large lidded pan
- 3
tear in coriander stalks (reserve lanes)
- 4
squash in unpeeled garlic, drained jarred peppers and tinned tomatoes
- 5
pour in 850ml of boiling water and pinch of salt
- 6
cover with lid allow to boil
- 7
blend together yoghurt, chillies with a splash of the picking vinegar and mint
- 8
blend the soup and add juice of half a lime, season (add water to thin if needed)
- 9
drizzle in the yoghurt
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