chop spring onions

fry with 2 tbsp oil in a hot large lidded pan

tear in coriander stalks (reserve lanes)

squash in unpeeled garlic, drained jarred peppers and tinned tomatoes

pour in 850ml of boiling water and pinch of salt

cover with lid allow to boil

blend together yoghurt, chillies with a splash of the picking vinegar and mint

blend the soup and add juice of half a lime, season (add water to thin if needed)

drizzle in the yoghurt