Recipe Cook Time
Heat a deep bottomed pan and add olive oil, garlic, onions, carrots, and chopped celery.
Cook for 10 minutes on a slow flame.
Add tinned tomatoes, chopped tomatoes, vegetable stock, rock salt and pepper to the vegetables.
Let the vegetables simmer for 10-15 minutes.
Remove from heat.
Blend the vegetables into a thick soup.
In a pestle, add basil leaves, extra virgin olive oil, salt, pepper and lemon zest.
Pound the mixture using mortar
Garnish the soup with the masala and serve hot.