3 - 4 organic carrots
3 - 4 organic onions
2- 3 stalks of organic celery
Half the bag of organic chard from box scheme
Fresh red chillies to taste
Vegetable stock made from Marigold Bouillon powder
Good glug of peppery olive oil
Salt and pepper

Heat oil in large soup pot. Prepare carrots and celery into dice. Peel and chop onions to similar size. Remove any tough stalks and shred chard by rolling leaves together, cigar fashion. Bung all prepared veggies into hot oil in pot.

Top, tail, de-seed, and chop chillies. Toss these scarlet jewels into pot with veggies to sweat down. Make approximately one and a half pints of stock with bouillon powder and boiled filtered water. Tip stock into pot, bring to boil, reduce to simmer for approximately 25 - 35 minutes.

Wizz up half in a blender and return to pot. Alternatively, use a hand blender straight into pot to desired consistency. Season to taste and enjoy!