Tomato & Courgette Soup

Fry 2 cloves of garlic (finely chopped or crushed), 1 small chopped onion, 1 finely chopped chilli (optional), 1 finely diced carrot, 1 diced courgette and 1 bay leaf in a tablespoon of olive oil on a low-medium heat until the onion has become soft (it shouldn't brown).

Add 1 400g can of decent chopped plum tomatoes, 1 can full of water, a pinch of salt and leave on a very low heat for 1 hour, stirring occasionally.

Remove the bay leaf. Add a generous portion of ripped basil and a sprinkle of black pepper and serve with warm crusty bread.

If you prefer thicker, smoother soups, simply blend it with a hand blender.

This soup is great to freeze.

Alternatively, exchange the courgette for a deseeded red pepper.