This is without a doubt one of the best winter soups to have when maintaining a healthy diet. It is rich and full of  lots of yummy vegetables and herbs but, while you will find it so very filling, the calorie count is low.

Place leftovers in the freezer for a quick and easy workday lunch.

You will need:

• 1 diced onion
• 1 small diced red bell pepper
• lots of chopped parsley & basil a tsp dried tarragon (fresh if you have it)
• 2 cloves garlic chopped/crushed
• 2 14 oz (400 gm) cans flavoured tomatoes (we like pesto style)
• 1 14 oz (400 gm) can tomato puree ( not paste)
• 1 14 oz (400 gm) can chopped tomatoes
• 2 cans of water (good for rinsing out all the left over bits in the cans
• 1 Tbsp brown sugar
• 1 Tbsp stock powder
• 1 smallish carrot, julienned
• 1 stick of celery with leaves, diced
• 6 button mushrooms
• 1 zucchini julienned (cut into strips)
• freshly ground Himalayan salt and freshly ground pepper.
• dash of Tabasco sauce if you want a kick.

Method:

Sauté the onion in a little olive oil until soft but not brown.

Add the bell pepper, herbs and the garlic and sauté a couple of minutes.

Next add all the cans of the tomatoes and the water – 1 – 2 cans of water depending on how rich you like the soup.

Then add the carrot and celery.

Simmer for about 30 minutes lightly covered.

Keep an eye on it and give it a quick stir periodically.

Lastly add the mushrooms and zucchini.

At this point the soup will need a few more chopped herbs and the seasoning to taste.

Cook further for another 5 minutes or so, just until the last veggies are tender.

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