Nigel Slater’s recipe for summer bean and tomato soup with gochujang

Add plenty of herbs for a delicious late summer soup

Peel and roughly chop 1 medium-sized onion. Peel and finely slice 1 fat clove of garlic, or 2 smaller ones. In a medium-sized saucepan, warm 2 tbsp of olive oil, stir in the chopped onion and garlic. Cook over a moderate heat until pale gold and soft. You can expect this to take a good 15 minutes. Stir regularly, so the onion and garlic don’t burn.

Roughly chop 450g of tomatoes (you could use canned tomatoes if you prefer, but the flavour will be less intense) and stir into the onion and garlic. Let them soften over a moderate heat for about 10 minutes, squashing them a little with a wooden spoon to release their juices. Stir in ½ to 1 tbsp of gochujang.

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