Ingredients:
6 leeks, thoroughly washed
2 cups celery, cut into small chunks
2 cups carrot, cut into small chunks
2 cups potato, cut into small chunks
6 cups stock of choice
2 cups of chopped tomatoes with the juice
Freshly ground black pepper
Sea salt to taste
Large handful freshly chopped parsley
Directions:
1. Preheat oven to 350 degrees F.
2. Trim the roots from the leeks and discard most of the tough green tops. Split the leeks in half lengthwise then cut them into ½-inch slices.
3. Add the leeks, celery, carrot, and potato to the stock. Simmer for 10 minutes, or until the vegetables are tender.
4. Place in a casserole dish and add the tomatoes with juice, pepper and salt to taste, and parsley. Cover and bake for 30 minutes.
Serves 4