Vegetable Soup

• 2 tablespoons extra-virgin olive oil
• 2 onions, peeled and finely chopped
• 1 celery stalk

Heat the oil in a large saucepan or casserole, and in it gently fry the onions, celery, carrots and garlic until soft; this will take 20 to 30 minutes and is what gives the soup its underlying depth of flavour. Stir in the chopped tomatoes, and cook until most of the liquid from them has evaporated. Add the stock, bring to the boil, and simmer while you prepare the green vegetables.

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