This soup is the perfect mid week treat that is healthy, fat free and tastes great. It ticks all the boxes for a guilt free yummy lunch. Make a little goats cheese, pickled beetroot and rocket salad on the side, just cause you can.

Method:

• Pop the olive oil into a saucepan with a tight fitting lid.
• Add the olive oil and sweat the onions, garlic and fennel root over a gentle heat, until soft but not coloured, increase the heat to medium and add the tomatoes, simmer for 5 minutes and add the stock.
• Simmer for another 5 minutes, liquidise and serve with a blob of pesto or tapenade.