You will need the following :
- 1 med onion, chopped
- 2 stalks of celery, chopped
- 1 carrot, diced
- 1 clove of garlic, crushed
- 400g tin plum tomatoes, chopped
- 1 sprig fresh rosemary
- Juice of 1 lemon
- 1 litre of vegetable stock or bullion powder to 1 litre of water
- 50g spinach, chopped
- 1 head of pak choy, chopped
Heat tsp coconut oil, gently cook together the onion, celery, carrot and garlic until they soften. Add the chopped tomatoes and the lemon juice. Allow to simmer for about 5 minutes adding the stock. Simmer for a further 15 minutes until the veggies are cooked but not sloppy. Stir in the green leaves and cook until they wilt. Remove the rosemary and season with pepper. Pour into a bowl and serve.