You spicy tamata, you!

I was the chef of the day, so I spent my Sunday morning making tomato, chipotle and spinach soup. I added some beans for the protein factor, but our wonderfulest intern ever ended up bringing in a homemade chocolate cake, so I needn't have worried about our fortification! (Thanks Julien.) Here's how to soup it:

Sautée finely chopped carrots (2), celery sticks (2), onions (2 big ones) and five chopped cloves of garlic in some olive oil, in a soup pot. When lightly browned, add 10 medium tomatoes, chopped, 2 big tins of crushed tomatoes, 2 roasted red peppers (skin removed, chopped finely), 3 chipotle peppers (chopped super finely), 6 cups of vegetable broth and some of the sauce from the chipotle tin if you buy your chipotles in a tin like I did. Bring the whole thing to a gentle boil, then remove from the stove and add two big bags of previously washed and chopped spinach, a tin of mixed beans (if you want - it would be nice without) and a teaspoon of sea salt. Voilà! Serve with a dollop of sour cream and chives. (Oh, and chocolate cake.)