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

125g/4½oz spinach

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
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