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  • weekend cooking tomato and basil soup
    slow roast toms, onion, little celery, half carrot, salt pepper bay leaf and garlic till squishy soft and lish*
    put in to big pan with mix of veggie and real chicken stock (not too much chicken stock you dont want chicken soup)
    simmer for a while so flavors get going ad sugar a little finely chopped red chillie, basil stalks, add basil leaves at the end blend to consistency you like, serve with sour cream and croutons.
    freeze the rest for a cold day. nom nom nom
    *copyright pisti

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