Tomato & Celery soup

Heat the olive oil in a sauce pan, cook the onions for 3-5 minutes over medium heat till soft, then add celery and garlic and cook for another 5 minutes.

Add the tins of tomato, chicken stock and honey to the pan, and bring to the boil. Turn into the low heat, cover the pan and simmer for 20 minutes.

Remove from the heat to cool a little and use a hand mixer or a food processer to puree.

Add the cream, salt and pepper, then reheat the soup but not to bring to the boil. Little bit of cream for decoration to serve if you like.