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This is a quick soup with a refreshing flavour and a chunky texture. If you make it in a pressure cooker it can be on the table in less than 30 minutes from start to finish.

SERVES 4

3 onions, chopped

outside stalks from 1 head of celery, chopped

1 tbsp olive oil

2 garlic cloves, crushed

400g can chopped tomatoes

575ml (1 pint) water or vegetable stock

salt, sugar and freshly ground black pepper

a squeeze of lemon juice

Fry the onions and celery together in the oil without browning for 5–10 minutes.

Add the garlic, tomatoes and water or stock, and simmer for a good 30 minutes or until the celery is meltingly tender.

Taste and season with salt, pepper, sugar and a squeeze of lemon juice to taste.