This is a great winter warmer if you not up for cooking and entire meal and just fancy something small for either lunch or supper. You can even serve it as a starter if you are having folks around for a meal. It is tasty, healthy and smacks of taste


2 T Coconut
3 leeks, finely chopped
3 cloves garlic, finely chopped
3 bay leaves
2 T tomato paste (low sodium) or make your own
8 ripe tomatoes, roughly chopped
1 x 390 g Italian chopped tomatoes can
2 cups chicken stock
sea salt and freshly ground black pepper, to taste
240 g mozarella, sliced


In a saucepan, gently fry the leeks in the oil over a medium heat until soft and golden. Add the garlic and bay leaves and cook for 2 minutes.
Add the tomato paste and ripe tomatoes and cook until soft. Add the remaining ingredients except the cheese and simmer for 15 minutes. Remove the bay leaves.

Pour the soup into a blender and blend until still slightly chunky.

Preheat the oven’s grill to its highest temperature. Place cheese slices over the top of the soup and quickly grill until bubbling and golden.

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