If you can keep a pot or two of herbs on your windowsill, you’ll have a ready supply at a fraction of the cost of buying packets of fresh herbs. If you don’t have any fresh basil, just leave it out.
1 tsp olive oil
1 small carrot, finely chopped
½ stick celery, finely chopped
¼ tsp finely chopped garlic
1 small can (about 1 cup) chopped tomatoes
¼ cup chicken stock
¼ tsp dried basil
salt and freshly ground black pepper
a few fresh basil leaves, finely chopped
1. Put the oil, carrot, celery and garlic in a large mug and toss to coat the vegetables in the oil. Microwave for 1 minute.
2. Add the tomatoes, stock and dried basil and season with salt and pepper. Microwave for 1 minute, stir well, then microwave for a further 2 minutes in 30-second bursts, stirring between each one, until the soup is thick and hot.
3. Blend the soup with a hand-held blender, then top up with boiling water if it is too thick. Stir in the fresh basil and season with salt and pepper to taste.