Yummy Tomato Potato Soup

A hearty tomato and potato soup, spiked with pepper and made richer with cream.

PREP TIME: 20 minutes
COOKING TIME: 20 minutes
SERVES: Four

Ingredients

100 ml olive oil
15 g onion, chopped
1 tbsp chopped garlic, sliced roughly
30 g leeks, chopped
1 tsp chopped celery
300 g potatoes, sliced
Salt and pepper, to taste
200 ml vegetable stock
2 bay leaves
500 g tomatoes, sliced
10 g carrots, chopped
4 tbsp cream

Method
1. Heat half the oil and sauté half each of the onion, garlic, leeks and celery till translucent. Add potatoes and stir for two minutes. Season with salt and pepper, add half the stock and one bay leaf, and simmer until potatoes soften.

2. Repeat the process for the tomatoes and carrots, using the remaining oil, onion, garlic, leeks, celery, stock and bay leaf. Season well.

3. Purée both the mixtures separately. Put the potato purée back on heat and finish
with cream. Add more stock if needed (the consistency should be semi-thin).

4. Strain the tomato purée. Reheat and simmer to get the right consistency (it should coat the back of your spoon).

5. Pour the tomato soup into individual bowls and the potato soup over it on one side. Serve hot.

QUICK TIP: Add fresh rosemary or thyme to the soups after cooking.