Vegetable Soup with Chilli

by COLETTE PIENAAR

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You will need:

1 litre of Vegetable stock

2 Carrots

2 Sticks of celery

1 finely chopped Onion

1 finely chopped large red Chilli

1 cup chopped Tomatoes

1/2 cup chopped parsley

1/4 cup chopped Basil

1 tbsp fresh Rosemary

1 cup raw Spinach

Salt and Pepper to taste

Bring the stock to the boil in a large saucepan; add the carrots, celery, onion, chilli, tomatoes and parsley. Simmer for 15 – 20 mins, add basil, rosemary and seasoning. Serve with a slice of spelt bread and nut butter (recipe here). Add spinach leaves as you serve it and if you fancy it, add a dollop of natural yoghurt/soya yoghurt or cashew cream (recipe here)