Tomato Soup

Serves 4

• 2 TBS extra virgin olive oil
• 2 cans chopped tomatoes no additives
• 1 cup tomato sauce (no additives)
• 1 small bottle sugar-free tomato puree
• 2 fennel bulbs wash and chopped
• 2 cups filtered water or stock
• 1 brown onion diced
• 3 garlic cloves chopped
• 2 TBS freshly squeezed lemon
• 1 cup fresh basil leaves
• 1 large leek, washed sliced
• 1 red capsicum chopped finely
• 1 bunch celery sliced thinly
• ½ cup coconut milk
• Celtic sea salt and cracked black pepper to taste
• Tsp. stevia to taste

Sauté onion, garlic, pepper and celery in a large stainless or enamel soup pot, keeping a few fresh basil leaves aside
Place the remaining ingredients into the pot and pour in water so vegies are covered
Sprinkle in the stevia
Cook on high until boiled and then turn temp down and simmer with a lid on for 45 minutes
Garnish with fresh basil leaves and a squeeze of fresh lemon