1 carrot, peeled and chopped
1 stalk celery, trimmed and chopped
500ml chicken or vegetable stock
1 bay leaf
Pinch dried basil
Pinch thyme
Method
* Place the tomatoes, garlic, carrot and celery in the soup maker jug
* Add the stock, bay leaf, basil and thyme. Cover & cook on ‘soup ….” or until the vegetables are tender.
(Put thick vegetables outside the Stainless steel filter to avoid mixing as your desired)
* Serve immediately for a rustic soup, or blend until smooth.
