Ingredients:

1 litre vegetable stock

1 medium potato diced small

10 tomatoes diced small

1 large celery stalk chopped finely

A handful of chopped basil

1 tin of chopped tomatoes

1 red pepper diced small

1 carrot finely chopped

1 white onion finely chopped

1 red onion finely chopped

3 garlic cloves chopped

A large squirt of tomato purée

1 chilli chopped finely and dee seeded

A very large handful of spinach

1 tbsp mixed herbs

3 mushrooms chopped finely

A teaspoon chilli flakes

Salt and pepper

Creme Fraiche

Directions:

1. Add all the vegetables and herbs to the Slow cooker .

2. Stir well along with the vegetable stock and cook on high for 2 hrs then using a hand blender give it a quick blitz to break down the lumps.

3. Then cook on high for another 90 mins then stir in a little cornflour to thicken and serve and top with a generous swirl of creme Fraiche and a slice of bread.

Bon Appetit!