Cherry Tomato and Potato Soup
Wheat, gluten, corn, nut, soya, egg & dairy free

Serves 6

A delicate soup which tastes equally good hot or cold.

3 tbsp olive oil
3 young leeks, trimmed and sliced finely
3 large cloves garlic, peeled and sliced
450g cherry tomatoes, halved
500g old potatoes, scrubbed and diced
1.2 litres gluten/wheat-free vegetable stock
sea salt and freshly ground black pepper
6 spring onions, chopped small

Heat the oil in a heavy pan and add the leeks, garlic and tomatoes. Sauté gently for 5 minutes then cover the pan,
reduce the heat and sweat for 30 minutes.
Add the potatoes and the stock, bring to the simmer for a further 20 minutes or until the potatoes are cooked.
Remove from the heat and purée in a liquidiser or food processor.
Return to the pan and season to taste.
Serve the soup hot or chilled scattering the spring onions over each serving.

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