Instructions

1. Finely chop the onion, garlic & celery. Chop the peppers, carrot and tomatoes into chunks.
2. Heat the oil in a large saucepan and gently sauté the onion, garlic and celery for 5 minutes ( under cover). Add the carrot, pepper and sauté for another 5 minutes. Add the tomatoes, season with salt and pepper and stir through. Put the lid on and gently cook for 30 minutes.
3. Add the spinach, cover and turn off the heat.
4. After 5 minutes add the fresh herb and blitz with a stick-blender into a smooth, thick soup or potage.
5. You can serve it like this (as a rustic, thick soup) or add some hot stock until you get the right thickness. Heat it up again to simmering point.
6. Serve hot with crusty bread.