Mediterranean Tomato Soup

Ingredients

(makes enough for 3-4 people)

• 2 tbsp olive oil

• 1.5 tbsp cumin

• 1.5 tbsp paprika

• 3 cloves garlic, cut in chunks

• 2 carrots, chopped

• 2 celery sticks, chopped

• 1 courgette, chopped

• 4 cups of vegetable stock (hot water with the vegetable stock dissolved)

• 1 can of tomatoes

• 2 tbsp of tomato paste

• 1⁄2 lemon, juiced

• Salt and pepper

Method

1. Add the olive oil and garlic to a large pot which is turned onto medium heat. Fry for 2 minutes (until the garlic is fragrant but not burning) and then add the cumin and paprika. Fry for 2 more minutes, then add the diced carrot and celery. Fry those vegetables for an additional 5 minutes while stirring continuously.

2. Add the vegetable stock, can of tomatoes, tomato paste, lemon juice, courgettes and salt and pepper. Cover the pot and then leave to cook through for approximately 20 minutes (or until the veggies are soft).

3. Serve with a slice of rye, sourdough or gluten free bread.