Garlic infused olive oil
2 sticks of celery
1 handful of fresh basil leaves
10 large ripe vine tomatoes
1 litre vegetable stock
Rinse your tomatoes, celery, carrot and basil.
Peel and chop your carrot, chop the celery and basil.
Put your carrot, celery and basil in your soup pot and coat with your garlic olive oil. Braise the vegetables for about 15 minutes until soft.
Chop your tomatoes and then add these to the rest of the vegetables, sprinkle a little salt and pepper then stir to mix together, then add the vegetable stock.
Leave to simmer for about 30 minutes.
Once the vegetables are soft and your soup is to your taste (you can add more seasoning i.e. salt, pepper, basil as you see fit to), turn off the heat then leave to cool.
Once it is cool enough you can blend with a handblender until smooth.
This soup makes approximately 6-7 servings of soup – so you can make for your family, or keep some to eat and freeze some for a later date. You can also double the quantity to make more if you need to.