Nice and Spicy Fresh Tomato and Veg Soup

Ingredients

Approx. 4 cups of assorted fresh, diced tomatoes
2 cups of seasonal veges diced – pumpkin, carrots, cauliflower, potatoes
1 medium onion chopped
6 garlic cloves chopped

1 Bay leaf
1 tbsp fresh basil** or 2 tsp dried basil
1 tsp crushed fennel seeds
2 tsp Nice Spice Blend
½ tsp brown sugar
1 tsp salt
Freshly cracked black pepper, to taste
Olive Oil, a generous slug
1 litre water or stock (reduce salt if using stock)

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Preparation– In a heavy bottomed stock pot or pan, heat the olive oil along with the bay leaf.

– When the oil is hot, add the chopped onion and garlic.– When the onion turns translucent, add the sugar and let it caramelise.

– Stir occasionally (if you stir too often, the onions don’t sit on the hot surface long enough to caramelise and will take longer to cook)

– Add the tomatoes, basil (if using dried), and fennel along with salt & pepper and the Spice Mix. Stir well until ingredients are blended.

– Cook together about 5 minutes until the tomatoes turn a rich red colour.

– Add the assortment of diced veg and mix till coated in the spicy tomato sauce.

– Add water or stock, cover and bring to the boil. Start with about half the liquid and continue adding to bring to your preferred consistency, while ensuring the veges are cooked.

**If using fresh basil leaves, add now.

– Remove the bay leaf and blitz with a stick blender to achieve either a chunky or smooth consistency.