Leek And Tomato Soup

Servings: 6
Ingredients:

4 md Leeks
6 ea Boiling potatoes
3 md Tomatoes
2 md Onions
5 tb Ghee
4 c  Stock
2 ts Sugar
Salt and pepper
Water

Split and thoroughly wash leeks. Cut into chunks. Dice potaotes and chop the
tomatoes. Thinly slice onions. Melt 3 tb ghee in pot and add onions and
leek. Simmer very gently for 5 minutes. Add tomatoes followed by
potatoes. Simmer gently for 2 minutes. Add stock. Bring to a boil.
Stir in sugar, salt and pepper to taste. Reduce heat and simmer. Cook until
potatoes are soft. Cool and then blend, using extra water if necessary.

Re-heat before serving. Top with croutons. Thin with water if desired.
Will keep well in the fridge.

Nava Atlas, ‘Vegetariana’

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