Spicy Tomato Soup

Well I must admit I'm still getting used to how cold Perth is (and I know it's going to get much colder yet!).  I've been in the mood for soups as a result!  This one is a great winter warmer thanks to all the spices.  And I've also topped it with slices of pan-fried nitrate-free chorizo which was a great addition but it can be a bit difficult to find!

Ingredients (serves 4):
1 onion
2 garlic cloves
1 tbsp cooking fat
1 tsp dried oregano
1 tsp dried parsley
2 tsp ground cumin
1 tsp paprika
1 tsp ground coriander
1 tsp garlic powder
1 tsp onion powder
1/8 tsp cayenne pepper
5 tomatoes, halved or 400g can diced tomatoes
1L chicken broth (or Campbell's veggie stock or 1L water + 1 tbsp TM veggie stock concentrate)
Sea salt, pepper and Herbamare to taste
Optional - nitrate-free chorizo sausage, sliced and pan fried

Method:
1.  Dice onion, mince garlic and add to a saucepan with cooking fat.  Cook on medium heat, stirring, until softened.  Stir in herbs and spices.

(Thermomix - add halved onion and garlic cloves, chop 5sec/sp7, add cooking fat, herbs and spices and cook 2min/Varoma/sp2)

2.  Puree tomatoes (if using fresh ones) and add to the saucepan along with the stock, sea salt, pepper and Herbamare.  Bring to the boil and then reduce to simmer for around 20 minutes.  Serve.

(Thermomix: add tomatoes if using fresh ones and puree for 5sec/sp7.  Add stock, salt, pepper and Herbamare.  Cook 20min/90deg/sp2. Serve).