Tomato and vegetable soup

Ingredients

• 1 tablespoon (15 ml) vegetable oil
• 1 cup (250 ml) Spanish onions, cut into 1 cm cubes
• 1 clove garlic, finely chopped
• 796 ml (1 can) of diced tomatoes
• 1 cup (250 ml) celery, cut into 1 cm pieces
• 1 cup (250 ml) carrots, cut into 3 to 5 mm rounds
• 1 cup (250 ml) turnips, cut into 1 cm pieces
• ½ cup (125 ml) potatoes, cut into 1 cm cubes
• 1 ¼ cup (310 ml) leeks, finely chopped
• 8 cups (2 L) chicken broth
• 2 tablespoons (30 ml) tomato paste
• 340 ml (1 can) tomato juice
• A pinch of basil
• A pinch of rosemary
• A pinch of pepper

Method

Brown* onions and garlic in vegetable oil until the onions are translucent. Add the rest of the vegetables and continue to brown for approx. 5 to 10 minutes. Add the chicken broth, tomato juice, tomato paste and diced tomatoes. Add the spices and bring to a boil. Reduce the heat and simmer for 30 minutes or until vegetables are soft. Serve.

*Brown: To cook quickly over high heat, causing the surface of the food to turn brown while the interior stays moist. This method not only gives food an appetizing colour, but also a rich flavour.

YIELD: approximately 10 x 250 ml servings