Ingredients

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)

Steps

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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