Heat the oil in a saucepan. Add the vegetables and sugar. Sauté for a couple of minutes without allowing the vegetables to brown. Add the stock, cover and simmer for 20 minutes. Remove the vegetables from the pan and liquidise them with a little of the stock. Pour back into the saucepan and keep the soup warm. Heat the oil in a frying pan and add the mince and garlic. Fry until the mince is coloured and cooked through. Add the chilli powder and more salt and pepper if necessary. Stir in the spring onions and chilli. Pour the soup into bowls and top with a dollop of crème fraîche. Spoon the mince mixture over the crème fraîche.
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