| | Directions | | Sauté leek in a little oil for 5-10 minutes. Add all other ingredients except the crushed and diced tomatoes. Add enough water just to cover all of the vegetables. Cook until everything is soft. Remove the bay leaves. For a smoother texture, puree the vegetables in a food processor, blender, or with an immersion blender. Add crushed tomatoes and diced tomatoes. |
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| Ingredients | | - |  | 1 leek, sliced |
| - | | 3 sweet potatoes, peeled and diced |
| - | | 3 Carrots, sliced |
| - | | 3 parsnips, sliced |
| - | | 3 stalks celery, sliced |
| - | | 3 bay leaves |
| - | | 1/2 teaspoon oregano |
| - | | 1/2 teaspoon basil |
| - | | Salt to taste |
| - | | 1 can crushed tomatoes (large can) |
| - | | 1 can diced tomatoes (15 ounce can) |
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