Ingredients

1 medium onion , diced

2 stalks celery sliced

1 carrot diced

1 large garlic clove , crushed

400gr can plum tomatoes , chopped

1 sprig fresh rosemary

1 flat teasepoon mango powder or the juice of 1 lemon

1 litre fresh chicken or vegtables stock or add 1 teasepoon yeast bouillon powder or 1 litre water

50gr shredded spinach

1 medium head pak choi , shredded

Method

Heat 2 tablespoon of the olive oil in a large saucepan . Add the onion , celery and garlic and cook gently on a low heat until the vegtables begin to soften. Stir in the tomatoes and add a rosemary and mango powder or lemon juice . Simmer for 5 minutes , then add the stock and simmer for 15 minutes or so until the vegtables are cooked but not soggy . Stir in the spinach and pak choi and cook for 2 or three minutes until they wilt . Remove the rosemary and season with freshly ground black pepper . Divide the soup into 3 individuals portions and then store in the fridge

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