1 finely chopped onion

1 finely chopped leek

1 teaspoon dried marjoram

1 teaspoon dried thyme

1 teaspoon turmeric

1 teaspoon dried sage

2 finely chopped carrots

2 finely chopped zucchini

1 tin chopped tomatoes

3 cloves finely chopped garlic

2L homemade chicken stock


Fry the onion, leek, herbs and turmeric in olive oil in a large saucepan until soft.

Add the rest of the vegetables and the chicken stock.

Bring to the boil and simmer for 25 minutes.

Once cooked, add the garlic and heat through.

Serve as it, or use a blender to make it smooth.