calorie controlled cooking oil spray
1 tbsp garlic infused oil
2 celery sticks, trimmed and thinly sliced
2 medium carrots
2 yellow peppers, cut into 2cm/1in chunks
400g/14oz tin chopped tomatoes
750ml/26fl oz vegetable stock
1 tsp dried mixed herbs
sea salt and freshly ground black pepper
Serves - 4
Spray a large non-stick saucepan with oil and cook the celery and carrots or peppers gently for 10 minutes, stirring regularly until softened.
Add 750ml/26fl oz stock and the chopped tomatoes. Stir in the dried herbs.
Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes.
Season the soup with salt and pepper and add the spinach, herbs and garlic infused oil.
Return to a gentle simmer and cook for a further 3-4 minutes or until the spinach is softened. Season to taste and serve in deep bowls.
Recipe adapted from: Good Food