Fresh tomato soup with cheesy cornbread - Good Food Middle East

Ingredients

• 40g wholemeal self-raising flour
• 85g ground polenta
• 1 tsp baking powder
• 40g mature cheddar, finely grated
• 1 tsp smoked paprika
• 3 spring onions (35g), finely sliced
• 1 green chilli, deseeded, finely sliced
• 1 large egg
• 125ml milk
• 2 tsp rapeseed oil
• 3-5 sticks celery (165g), finely chopped
• 2 onions, chopped
• 4 carrots (320g), diced
• 325g floury potatoes, grated
• 500g tomatoes, chopped
• 4 tsp vegetable bouillon powder made up to 1 ½ litre with boiling water
• 3 tbsp tomato purée
• 2 large garlic cloves, finely grated
• flat-leaf parsley, chopped, to serve