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
- 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.
- Whizz in a blender. Stir in the double cream and a handful chopped basil.