Tomato Soup

For 3 as a main course or 6 for starters
Ingredients:
1/2 large onion coarsely chopped
5 large cloves garlic
5 dried bay leaves (or 3 fresh ones)
5 large tomatoes cut in eights
2 carrots cut in small pieces
1 apple cored and cut in small pieces
1 large potato peeled and chopped
1 can low sodium chicken stock (I like the organic one).
1 tbsp olive oil

Method:

1. Heat the olive oil in a large pan. Add the onions and garlic and saute for 3 minutes on MEDIUM flame until the onions are translucent.
2. Add the carrots and continue to saute for about 1 -2 minutes making sure the onions do not brown.
3. Add the tomatoes and stir.
4. Add the potatoes and stir.
5. Add the apples and stir.
6. Add the chicken stock and the same amount of water and stir.
7. Add the bay leaves.
8. Allow to cook on MEDIUM until it boils and the carrots are soft, potatoes cooked and the tomatoes have melted in the broth. About 15-20 minutes.
9. Puree the soup in a blender. It makes sense to cool the soup before you blend it if you are using a conventional blender.
10. Strain the soup through a sieve so that the only thing that is left behind are the seeds of the tomato.
11. Serve hot and garnish with parsley. Salt and Pepper to taste.