Tomato & Rosemary Soup

3 portions

1 medium onion diced

2 stalks celery sliced

1 carrot diced

1 large garlic clove crushed

400g can plum tomatoes chopped

1 sprig rosemary

1 flat teaspoon mango powder or the juice of 1/2 lemon

1 litre fresh chicken or vegetable stock

50g shredded spinach

1 medium head pak choi shredded

Method

Heat 2 tablespoons of olive oil in a large saucepan, add onion, celery, carrot, garlic & cook gently until veg begin to soften. Stir in the tomatoes, and add rosemary and mango powder (or lemon juice) simmer for 5 minutes then add stock & simmer for 15 minutes or until veg are cooked but not soggy. Stir in spinach & pak choi & cook for 2-3 minutes until they wilt. Remove rosemary & season with black pepper. Divide soup into 3 portions & store in the fridge.