This simple, flavourful soup is just as good cold, and perfect on a hot day. Make it into a heartier meal by stirring in some drained, rinsed canned beans and serving with bread or toast.

Ingredients

  • 1 leek
  • ½ tin of peeled, chopped tomatoes
  • 1 tbsp olive oil
  • ½ litre vegetable stock
  • 1 tsp fresh or dried oregano or thyme

        Method

        1. Trim the leek and chop it finely. Fry it in the oil until soft.
        2. Stir in the tomatoes, stock and herbs and simmer for 10 minutes.
        3. Allow to cool a little, then liquidise and reheat.

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        Recipe details

        Serves: 1–2

        Prep time: 0 hr

        05 mins

        Cook time: 0 hr

        20 mins

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