Vegetable soup.
6 Spring onions. (Chopped)
2 carrots (Grated)
2 Sticks of celery (chopped)
2 Tins of tomatoes.
2 Capsicums green or red (chopped)
1 pint of chicken stock.
1 onion (chopped)
In a large saucepan, heat a knob of butter and quickly sweat the onion and carrot, add the chicken stock and the rest of the vegetables, add the tins of tomatoes and cook for a further 20 minutes, using a hand held whiz or a masher process the veggies until they are finely mashed.