Hamburger soup

Instructions

1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Pop the onion, carrots, celery and 6 tbsp stock in a large non-stick saucepan over a medium heat. Cover and cook for 5 minutes or until the veg is soft and golden. Uncover, then strain or spoon out any stock left and set aside, leaving the veg in the pan.
3. Increase the heat to high, then add the beef and brown it for a few minutes, breaking up any lumps with a wooden spoon. Drain off any fat in the pan.
4. Stir in the garlic granules and paprika and cook for 1 minute, then add the tomato purée, chopped tomatoes, dried herbs, half of the mustard and the remaining stock (plus the little bit you set aside earlier). As soon as it’s bubbling, reduce the heat to low and simmer for 10 minutes.
5. At the same time, spread the bread out on a baking tray and bake for about 6 minutes or until nicely toasted.
6. Season the soup to taste, ladle into bowls and pile on the red onion and gherkins. Scatter over the bread croutons and drizzle with the remaining mustard to serve.

Notes

• To make this in a soupmaker, halve the ingredients to serve 2. Brown the beef in a non-stick frying pan, drain off any fat and tip it into the soupmaker with the rest of the ingredients except the bread, red onion, gherkins and half the mustard. Cook on the chunky setting. Make the croutons as below. Season the soup to taste and top with the red onion, gherkins, croutons and remaining mustard. This is suitable for freezing without the garnishes.