Onions, celery, diced carrot and red pepper, fried in olive oil until the onions were golden. Six cloves of garlic, crushed and chopped, added along with chopped thyme, black pepper and sea salt and fried gently for a minute. Added a glug of white wine, then a couple of pounds of Caroline’s cherry tomatoes. Topped up with stock, simmered for 15 mins, then blitzed with a stick blender.
Potato strings made with my Spirooli, salted and deep-fried until golden, then dropped into the soup with a sprinkle of shredded basil.