Course: Main
Servings: 4 people
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

• fresh tomatoes - 1 kg
• tomato puree - 1 can
• leek - 1
• celery stalks - 2
• garlic clove - 1
• carrot - 1 large
• bay leaf - 1
• sea salt - (to taste)
• black pepper - (to taste)
• double cream - (to serve)

Instructions:

1. Cut all the vegetables into pieces and put them all, except for the tomatoes, into a large soup pot.
2. Gently fry the vegetables for a few minutes until they begin to soften.
3. Add the bay leaf and cover the vegetables in water. Leave the vegetables to boil for about ten minutes, or until the vegetables are tender.
4. Add the tomatoes and tomato puree, and let it come to the boil.
5. Season to taste with salt and pepper. Serve with double cream.