Tomato and Basil Soup
1 tsp organic butter or coconut oil
1½ onions, chopped finely
2 garlic cloves, chopped finely
2 small sticks celery, chopped
2 small potatoes, peeled and diced
2 carrots, peeled and chopped
2 medium tomatoes, diced
1 pt chicken or vegetable stock (see chicken stock recipe)
1 tin (400g) chopped tomatoes
1 spring fresh basil, roughly chopped
Salt and pepper
In a large pan, gently melt the butter or oil and cook the onion until softened. Add the garlic, celery, potato and carrots and cook for 3-4 minutes. Add the diced tomatoes and cook for a further 2 minutes.
Add the stock and tinned tomatoes. Simmer over a gentle heat for 45 minutes. Remove from heat and allow to cool.
Add the basil, and season well with salt and pepper, then whizz everything in a food processor for just long enough to get the big lumps out.
The soup can be reheated to serve, or frozen.