Spicy tomato soup

I made this on Monday which was probably the coldest day we have had in a long while. It was so delicious and warming, and what was great about it was, making it with odds and ends of veggies that I would normally have thrown away.  Carrots I found lurking in the bottom drawer of the fridge, very floppy celery, a wrinkly old red chilli and tomatoes that had been on the bench, growing soft for a couple of weeks. Of course any tired vegetables can be added to stock to make a hearty soup, so this is just a rough guide. 

Ingredients

Serves 4

1 tbsp Sunflower oil for frying

1 medium onion, sliced

2 sticks and the heart of the celery, chopped

2 carrots, peeled and sliced

1 red chilli, deseeded and chopped

1 tin of chopped tomatoes

A pack of fresh tomatoes (skins removed by placing in boiling water)

1 pint Vegetable stock ( bouillon is my favourite)

Method

Fry the onion in the sunflower oil until golden and soft, add the celery, chilli and carrots and fry for a few minutes. All the fresh tomatoes and tinned tomatoes along with the stock. Cover and cook until the carrots are cooked and tender. Give the soup a good blitz or leave a bit chunkier if you prefer. Add a bit of Greek yoghurt to cool the heat of the chilli if you don't want it too spicy.