Cooking Time: 20 minutes
Quantity: Serves 3-4
I tend not to use celery now. I used to put celery in everything!
2 small courgettes
2 sticks of celery
1 tin tomatoes
1 tsp tomato purée
Handful of fresh herbs - e.g. coriander and basil
250 ml (9 fl oz) vegetable stock
Salt and Pepper
1) Chop the onion and slice the carrots, celery, and courgettes.
2) Heat oil or margarine and add the onion, carrots, and celery. Cook, covered, over a medium heat for about 10 minutes until softened. Add stock, tomatoes, tomato purée and basil and cook for 20 minutes. Season.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.