Avocado oil 2 carrots 2 sticks of celery 2 medium onions 2 cloves of garlic 1 box of vegetable stock ( I used pacific foods organic vegetable broth) 2x 400 g tins of quality plum tomatoes 6 large ripe tomatoes 1/2 bunch of fresh basil
1. Peel and roughly slice the carrots, slice the celery, and peel roughly chop the onions. Peel and slice the garlic.
2. Heat 2 tablespoons of avocado oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid adjar for 10-15 minutes, or until softened. 3. Add the stock to the veg pan with the tinned tomatoes, you may need to add another 1/2 liter of water, add the fresh tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavor). 4. Give it a good stir, and then bring to boil, then reduce to simmer for 10 minutes with the lid on. Meanwhile pick the basil leaves. 5. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir in the basil leaves. 6. Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.