Country Soup

6 oz. potato (175g), peeled and diced
6 oz. carrot (175g), scraped and finely chopped
6 oz. courgette (175g), chopped
6 oz. tomatoes (175g), skinned and chopped
4 oz. leek (100g), trimmed and sliced
1 - red onion, peeled and chopped
1 - garlic clove, crushed
14 oz. vegetable stock (425ml)
1 T tomato puree
1 T olive oil
1 - bay leaf
1 - sprig of fresh thyme
1/2 t paprika
0 - black pepper
1 T balsamic vinegar

Heat the oil in a large pan and fry the leek, onion, and garlic for 5 minutes. Add the remaining ingredients, except the vinegar, and stir well. Bring to a boil, cover and simmer, stirring occasionally, for about 20 minutes until the vegetables are tender and the soup is thick. Stir in the vinegar, ladle the soup into serving bowls, and serve.

From A Taste of Greece