Winter Vegetable Soup

This soup takes a lot more preparation than using a tin, but it's nice to have fresh homemade soup from time to time. You can substitute any of the ingrediants as you wish, and add others, like cooked lentils.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  leek
• 3  potatoes
• 1  onion
• 1  garlic clove
• 1⁄2  yellow pepper
• 1⁄2 green pepper
• 2  carrots
• 1 (28 ounce) can tomatoes, chopped
•  ground pepper
•  salt
• 1  teaspoon dried parsley
• 1⁄2 teaspoon dried oregano
• 2  tablespoons extra virgin olive oil
• 2  cups  vegetable stock

Directions

1. Chop all of the vegetables except the potatoes, which should be boiled for 20 minutes to soften before adding later.
2. Fry the rest of the vegetables and crushed garlic in the olive oil, in a wok or saucepan for 15 to 20 minutes over a medium heat.
3. Do not allow them to burn, just brown and release their juices.
4. Add the tin of chopped tomatoes, vegetable stock, cooked potatoes (chopped) and seasonings.
5. Cook for another 15 minutes (or longer if required).
6. Serve hot either as is, or with half of the soup pureed using a potatoe masher.