Leek and Tomato Soup

Name: Leek and Tomato Soup
Yield: Serves 6–8
Ingredients: 2 medium onions, skinned and chopped small; 8 medium leeks, trimmed and thinly sliced; 2 tbsp olive oil; 1 pint/570 ml chicken or vegetable stock; 2 garlic cloves, skinned and finely chopped (optional for non garlic lovers); Salt and freshly ground black pepper; Two 15-oz/420-g tins of tomatoes

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This soup tastes wonderful, combining the flavours of leeks, tomatoes, onions and garlic! It doesn’t take a second to make and is low in calories, so it makes a good first course when what is to follow is filling.

Ingredients

2 tbsp olive oil
2 medium onions, skinned and chopped small
8 medium leeks, trimme

Starter
Soup
Vegan
Gluten-free

Method

Heat the oil in a saucepan and add the onions. Sauté for about 5 minutes, stirring once or twice so that they cook evenly, then add the leeks and garlic. Cook for another 5 minutes, then pour on the stock. Liquidize and sieve the tinned tomatoes and add to the saucepan. Season with salt and pepper, cover the pan with a lid and simmer gently for 30 minutes.