You will need:
1 litre of Vegetable stock
2 Carrots
2 Sticks of celery
1 finely chopped Onion
1 finely chopped large red Chilli
1 cup chopped Tomatoes
1/2 cup chopped parsley
1/4 cup chopped Basil
1 tbsp fresh Rosemary
1 cup raw Spinach
Salt and Pepper to taste
Bring the stock to the boil in a large saucepan; add the carrots, celery, onion, chilli, tomatoes and parsley. Simmer for 15 – 20 mins, add basil, rosemary and seasoning. Serve with a slice of spelt bread and nut butter (recipe here). Add spinach leaves as you serve it and if you fancy it, add a dollop of natural yoghurt/soya yoghurt or cashew cream (recipe here)