15 ml/1 tbsp sunflower oil
1 onion, chopped
225 g/8 oz/ carrots, chopped
350 g/12 oz/1 large can unsweetened chestnut puree
450 ml/1/2 pt/1/2 cups vegetable stock
5 ml/1 tsp ground bay leaves (or 1 whole one)
400 g/14 oz/ 1 large can tomatoes 30 ml/1/2 tbsp tomato puree (paste)
Salt and freshly ground black pepper 5 ml/1 tsp Worcestershire sauce Chopped parsley
Heat the oil and fry (saute) the onion and carrot in a large pan for 3 minutes, stirring.
Add the remaining ingredients except the parsley, cover and simmer for 10-15 minutes until the vegetables are soft.
Remove the bay leaf, if whole, and puree the soup in a blender or food processor, or pass through a sieve (strainer).
Reheat if necessary. Garnish with chopped parsley and serve.