Ingredients:
7 large-ish tomatoes
6 small carrots
1 1/2 peppers
2-3 tablespoons light olive oil
1/2 tsp asafoetida
1/2 tsp mixed peppercorns
1 tsp salt
small bunch fresh basil
2 tablespoons cornflour
Cover tomatoes in boiling water and leave for 5-10 mins - then peel off the skins and chop up. Chop up carrots and peppers into smallish pieces. Heat up oil in a big pan and gently fry the asafoetida and then the peppers. Add the carrots and tomatoes and cover in boiling water. Add the mixed peppercorns and chopped fresh basil and salt. Boil until the vegetables are soft (covered for most of the time) - around 40 minutes, adding boiling water if the soup becomes too thick. Turn off the gas, pick out some of the peppercorns and whizz. Mix the cornflour with 1/2 cup of cold water into a paste, add a few tablespoons of the soup to warm it up and then add to the soup. Stir and heat up again until boiling. Eat!
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