Ingredients
2 large Carrots, finely diced
1 white onion, finely diced
3 sticks of celery, peeled and finely diced (can be left out, but better flavour with)
3 cloves of garlic, crushed
One or Two medium stregnth chillies, diced finely (adjust to taste, chillie flakes can be used instead)
Can of Tomatoes
Chicken or vegetable stock (about 2 pints)
1 large Potato, cut into 1 cm cubes
About 400g of any veg that you have, diced the same as the potatoes.
Salt and Pepper, to taste
Dried mixed herbs (optional)
Oil for frying (Olive oil or basic sunflower or vegetable)
Toasted Pinenuts
Cheddar, grated
Method
Put about 2 tablespoons of oil in a pan, and heat on a medium heat.
Add the onion, carrots and celery, and cook gently until everything is soft, but not coloured. It is important to keep stirring so that it doesn't stick or burn.
Add the garlic and chillie and cook for a further minute.
Add the other veg and potatoes and stir to coat everything in the garlicky oil.
Allow to fry for about 5 mins. (add a splash of water if the veg is beginning to stick)
Add the herbs and tomato puree, and then the tinned tomatoes.
Pour in the stock and season. (Be careful with the salt, as the stock can be quite salty)
Put a lid on the pan (if you have one), and simmer unitl the veg is cooked through
Blend the soup if desired, or leave chunky
Put into bowls, and top with the bacon, pinenuts and cheddar, if desired.