Tomato and Ginger Soup (v)

I came up with this recipe the day I visited an Italian friend in London. We were hungry and lazy so I went to his kitchen and just mixed some ingredients he had. The result was a warm, bold and aromatic soup, perfect to have on a rainy or cold day like we used to have in London. It is also a very easy and quick meal to cook.

Serves 4 as a starter: 4 tablespoon olive oil - 1 can chopped tomato - 2 medium size tomatos, chopped - 1 onion, chopped - 4 garlic cloves, chopped - 1 stick fresh celery, sliced - 5 gr fresh ginger, chopped - 500 ml vegetable stock - 30 gr orzo (pasta) - fresh coriander, chopped

Heat the olive oil in a large pot and add the garlic and onion. Cook on high heat until they are golden, stirring continuously. Add the can of tomato, the fresh tomato and ginger and cook for a couple of minutes, keep stirring. Add the stock. Let it cook on medium heat and covered for 10 minutes. Blend the mixture and put it back on lower heat. Add the celery and pasta and simmer gently for 10 minutes (or until the pasta is 'al dente'). Taste for seasoning (add salt, black pepper and sugar if the soup is too acid for you). Before serving sprinkle with the fresh coriander and splash some olive oil on top. Serve hot with toasted garlic bread.