Cooking Time: 30 minutes
Quantity: Serves 4
1 or 2 tbsps vegetable oil or margarine
500g (1 lb 2 oz) ripe tomatoes
2 cloves garlic, chopped or crushed
1 medium potato
900 ml (1 1/2 pint) vegetable stock
1) Put tomatoes in a bowl of boiling water for 4 or 5 minutes, then drain, remove the skins and chop roughly.
2)Finely chop the onion and leek. Peel and dice the potato.
3) Heat oil or margarine and add the onion, leek and garlic. Cook for about 10 minutes until soft. Add the chopped tomato, potato and stock. Cook for a further 15 minutes.
4) Allow to cool slightly and purée in a blender. Reheat and season to taste before serving.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.