Ingredients:

2 medium onions
2 gloves of garlic
2 carrots
2 sticks of celery
1 tablespoon vegetable oil
1 vegetable stock cube
2 large tomatoes
2 x 400g tin of plum tomatoes
½ a bunch of fresh basil or 1 teaspoon of dried basil
Black pepper, to taste

Method:

1. Peel the onions, garlic and carrots. Crush or dice the garlic and chop both the onions and carrots
2. Wash and slice the celery
3. Heat the oil in a large saucepan, over a medium heat
4. Add the onions, garlic, carrots and celery to the saucepan and cook for 10 minutes, stirring regularly
5. Meanwhile, mix the stock cube with 400ml boiling water (in a measuring jug). Wash and chop the tomatoes and fresh basil (if using).
6. Add the stock, chopped tomatoes, tinned tomatoes and 300ml boiling water to the saucepan
7. Bring to the boil then reduce the heat to low. Cover and simmer for 10 minutes, stirring from time to time.
8. Add the basil and black pepper to the saucepan, stir and simmer for a further 5 minutes with the lid on.
9. Puree the soup using a hand blender or pour into a blender

* Any leftover soup can be kept in the fridge to eat for up to 2 days later. Alternatively, it can be placed in freezer bags and stored in the freezer for up to 3 month.

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