Ingredients:
1 medium onion, diced
2 stalks celery, sliced
1 carrot, diced
1 large clove garlic, crushed
400g plum tomatoes, chopped
1 sprig fresh rosemary
1 flat teaspoon mango powder OR juice of half a lemon
1 litre fresh chicken OR vegetable stock
50g shredded spinach
1 medium head pak choi, shredded
2 tablespoons olive oil

Method:
Step 1:
Heat two tablespoons of olive oil in a large saucepan.
Add the onion, carrot, garlic and cook gently over a low heat until the vegetables begin to soften.


Step 2:
Stir in the tomatoes and add the rosemary
and mango powder or lemon juice.
Simmer for 5 minutes.


Step 3:
Add the stock and simmer for 15 minutes or so
until the vegetables are cooked but not soggy.


Step 4:
Garnish and serve. Bon appetite!

* serves 3