Tomato and carrot soup

2 Onion, finely chopped
2 Garlic clove, crushed
400g Carrots, peeled and finely chopped
1kg Ripe tomato, peeled and finely chopped
2 Granny Smith Apples, peeled and finely chopped
1 Bouquet garni (mixture of herbs)
5ml Salt
2,5 L Vegetable stock – use pure vegetable stock – boil 3 to 4 vegetables and strain liquid to use as stock.

Use Spray and Cook and slowly fry onion and garlic over low heat. Add 25ml of water to help with the frying.
Add the tomatoes, carrots, apple, herbs, spices and stock. Put lid on and allow slow cooking for 30-‐45 minutes. Remove the bouquet garni and liquidize the soup.
Reheat the soup and dish up with 50ml Greek yoghurt and fresh basil.