1. 1 medium onion
  2. 5 medium sticks of celery
  3. 3 large cloves of garlic
  4. 1 kg tomatoes
  5. 1 medium potato
  6. 3 medium carrots
  7. 2 vegetable stock cubes (1 veg 1 chicken if not vegetarian)
  8. 1 litre water
  9. Couple of bay leaves (5ish)
  10. 1 DL Cream
  11. Dried Thyme (to taste)
  12. Worcestershire sauce (to taste)
  13. Lemon juice (to taste)
  14. Salt and pepper (to taste)


  1. Chop onion and celery, fry in a pot until the onion starts to turn clear

  2. Crush garlic cloves with the side of a knife and drop in, remembering to stir occasionally

  3. Chop all the tomatoes and gradually add in. I chopped the first three and threw them in the pan with a few healthy splashes of Worcestershire, simmered them for a couple of minutes while I chopped the rest of the tomatoes. I then added the rest alongside a teaspoon or so of thyme.

  4. Chop potato and carrots. While you wait for the tomatoes to soften a little (around 5-10 minutes) Boil a kettle. Crumble the two stock cubes into the pot, and top with a litre of water, some salt, pepper, a couple of bay leaves, and lemon juice.

  5. Cover the pot and let it sit for about 20 minutes.

  6. Blend with a hand blender. Add a deciliter of cream and blend again. Add salt, pepper, thyme, lemon juice, or Worcestershire to taste.

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