If you can Read, you can Cook !



2 medium carrots

1 medium onion

1 small red onion

2 stalks celery

3 cloves garlic

3lb soft ripe tomatoes

Half jar basil pesto

Fresh basil

Half small tub crème fraiche




Litre boiling water

2 x knorr chicken stock pot jellies

2 tbs of tomato puree




Dice carrots, slice onions, celery, garlic and sauté in a good slug of olive oil for 10 minutes.


Chop tomatoes into small pieces and add to the softened vegetables, turn down heat and cook slowly for 5-10 minutes.


Add prepared stock to the pan and simmer for 30 minutes.


Remove from heat and blend thoroughly, then pour through a sieve.

Place back into a pan and heat gently, adding the crème fraiche, pesto and fresh basil.


Season to taste.