- 1 medium onion
- 5 medium sticks of celery
- 3 large cloves of garlic
- 1 kg tomatoes
- 1 medium potato
- 3 medium carrots
- 2 vegetable stock cubes (1 veg 1 chicken if not vegetarian)
- 1 litre water
- Couple of bay leaves (5ish)
- 1 DL Cream
- Dried Thyme (to taste)
- Worcestershire sauce (to taste)
- Lemon juice (to taste)
- Salt and pepper (to taste)
Chop onion and celery, fry in a pot until the onion starts to turn clear
Crush garlic cloves with the side of a knife and drop in, remembering to stir occasionally
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.
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.
Cover the pot and let it sit for about 20 minutes.
Blend with a hand blender. Add a deciliter of cream and blend again. Add salt, pepper, thyme, lemon juice, or Worcestershire to taste.
Source: Read Full Article