Here is a lovely soup to keep you going as winter approaches.
Roasted Tomato and Rosemary soup (serves 2--- 7g carbs per serving)
Preheat the oven to 180degreesC/350F/Gas Mark 4. Pop the tomatoes into a roasting pan with some of the oil and roast for 20 minutes until tender. When they have cooled a bit, peel off the skin and deseed if you like. Chop.
Heat your remaining oil in a pan and fry the leek for around 4 minutes until softened. Add garlic, rosemary and bay leaf and cook for another minute.
Pour in the passata and stock. Bring to the boil. Reduce the heat and simmer for 15 minutes, until thickened. Add the chopped tomatoes and cook for a further 5 minutes.
Remove the rosemary and bay leaf and transfer the soup to a blender. Blend until smooth and creamy and season to taste.