Spicy Tomato Soup

Ingredients

3 tablespoons of oil
2 medium onions - finely chopped
1 carrot – chopped
2 leeks – trimmed and chopped
1 stick of celery – chopped
900g of chopped tomatoes tinned or fresh
2 dried chillies
1 litre good quality chicken or vegetable stock
Salt and pepper to season
1 tablespoon plain flour

Method

sweat the onions, carrot, leeks and celery in the oil in a deep pan on the hob
use just enough flour to soak up any fat in the bottom of the pan
cook for a few minutes and then add stock slowly – stir well to prevent lumps
add the tomatoes and chillies
season and bring to simmering point
place pan, with lid on, in a low oven (120 C) for 1 hour, then allow to cool until safe to use in the blender
blend in small batches – can be sieved for a smoother finish
garnish with chopped parsley and a swirl of natural yoghurt or crème fraiche