Nothing beats comfort food on a cold night — this hearty soup will become a fave for kids and adults alike!
2 Tbsp olive oil
1 leek, roughly chopped
1 carrot, peeled and diced
1 celery stick, diced
1 clove garlic, crushed
1 x 400 g canned tomatoes
2 Tbsp tomato purée
300 ml vegetable stock
2 Tbsp double cream
- Heat oil in a saucepan. Add leek, carrot, celery and garlic and fry for 3 to 4 minutes.
- Add chopped tomatoes, tomato puree, sugar and stock. Season.
- Bring up to the boil, cover and simmer for 15 minutes, until the vegetables are soft.
- Stir in cream. Blend using an electric hand blender until smooth.