- 4 stems of celery (bottom 2 inches removed)
- 3 stems of spring onion (green only - remove all white)
- 2 large peppers (roasted)
- 1/2 courgette (roasted)
- 400ml water with 1 vegetable stock cube and 1 chicken stock cube
- Fresh basil (8 leaves)
Preparation time: 30 minutes
Cut peppers into quarters and slice courgette. Cover in light coati of rapeseed oil. Pepper them.
Cook peppers and courgette for 10 minutes in the oven on 180 c.
Fry onion and celery in pan with rapeseed oil. Cook for a while to cook away the acid.
Combine with stock and simmer for 10 minutes
Add fresh basil (4 leaves)