Tomato & basil soup

    • 1 onion, chopped
    • 1 carrot , grated
    • 1 chopped stick celery
    • 1 garlic clove, crushed
    • 1 tbsp olive oil
    • 1 tin chopped tomatoes
    • 200ml vegetable stock
    • 2 tbsp double cream
    • A handful basil chopped
    1. Cook the onion, carrot, celery and crushed garlic in the olive oil, until softened. Add the tinned tomatoes and vegetable stock. Simmer for 15 minutes.
    2. Whizz in a blender. Stir in the double cream and a handful chopped basil.