| 1 | Split & thoroughly wash leeks. |
| 2 | Cut into chunks. |
| 3 | Dice potaotes & chop the tomatoes. |
| 4 | Thinly slice onions. |
| 5 | Melt 3 tb ghee in pot & add onions & leek. |
| 6 | Simmer very gently for 5 minutes. |
| 7 | Add tomatoes followed by potatoes. |
| 8 | Simmer gently for 2 minutes. |
| 9 | Add stock. |
| 10 | Bring to a boil. |
| 11 | Stir in sugar, salt & pepper to taste. |
| 12 | Reduce heat & simmer. |
| 13 | Cook until potatoes are soft. |
| 14 | Cool & then blend, using extra water if necessary. |
| 15 | Re-heat before serving. |
| 16 | Top with croutons. |
| 17 | Thin with water if desired. |
| 18 | Will keep well in the fridge. |
| 19 | Nava atlas, "vegetariana" |
