Fiery Tomato Soup

• 2 sticks of celery

• 2 large carrots

• 6 ripe tomatoes

• 2 red onions

• olive oil

• 2 veg stock cubes

• bunch of basil

• 2 tins of whole peeled tomatoes

• 1 tsp chilli powder/chilli flakes

• 2 cloves garlic

• 2 tsp Worcestershire sauce

• salt + pepper

Time: 45 minutes 

Method: Roughly slice the onions, celery, carrots and garlic. Heat a glug of olive oil in a pot, then add the sliced ingredients. Cook for around 10-15 minutes until softened.

Crumble the stock cubes into 1.5l of boiling water, add to the pot with the whole tomatoes and the tinned tomatoes. Then add the chilli powder/flakes and Worcestershire sauce. Bring to the boil, reduce to simmer for 10 minutes with the lid on. 

Remove from the heat, season and stir in the basil leaves. Then blend with a hand blender until smooth, I prefer my soup a little on the thick side. Serve with black pepper and a drizzle of olive oil.