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INGREDIENTS:
- 2 Carrots
- 2 Medium white onions
- 2 Stalks of celery
- 2 Cloves of garlic
- 2 Cubes of chicken or vegetable stock
- 6 Large tomatoes (very ripe ones work best)
- 2 Small tins (400 grams each) of plum tomatoes
INSTRUCTIONS:
- Peel and slice the carrots, celery, onions and garlic
- Spray a large pot with zero calorie cooking oil over medium heat.
- Add all the chopped veggies and stir. Put a lid over the top loosely and allow to cook for 15 minutes or until vegetables are soft
- Put the stock cubes in a large bowl and cover with 1.5 liters of boiling water. Stir until dissolved
- Add the stock to the pot with the vegetables
- Add the tomatoes, both fresh and canned
- Stir to mix and bring to a boil
- Reduce the flame and put the lid back on the pot
- Allow to simmer for 10 minutes
- Add salt and pepper to taste
- Crush the tomatoes a bit using a potato masher or use a stick blender
- Garnish with some basil leaves if desired
