Scottish tomato soup

Ingredients

6 Tbsp	Rolled oats
¼ cup	Extra virgin olive oil
1 can	Canned tomatoes (Main)
1	Onion
¼ cup	Parsley
1 tsp	Dry mixed herbs
1 to taste	Salt & freshly ground pepper
1 tsp	Worcestershire sauce (Main)
3 cups	Chicken stock
1 Tbsp	Tomato paste

Directions

1. Heat the olive oil on low.
2. Add the rolled oats, stirring until lightly toasted.
3. Put tomatoes, chopped onion, herbs, seasoning, one cup of stock and the tomato paste into a processor. Mix until smooth.
4. Combine in the saucepan with the oats. Add the remaining stock.
5. Bring to the boil and simmer for 15 minutes.

Tip: Excellent served topped generously with finely grated parmesan cheese and freshly ground black pepper.