Hamburger soup recipe

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.
3. Uncover, then strain or spoon out any stock left and set aside, leaving the veg in the pan.
   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.