Carrot and courgette soup - The Jewish Chronicle

Ingredients

• 1.3 kg carrots, cubed
• 680g courgettes, sliced
• 2 large Echalions shallots, sliced
• 1 celery stalk, cut in half
• 1 bay leaf
• 1 leek, finely sliced
• 1 1/4 litres boiling water
• 2 tbsp olive oil
• 2 tbsp tomato purée
• 2 tbsp bouillon powder (gluten-free if required)
• 1 tsp coconut sugar
• sea salt and white pepper
• Chives, finely chopped
• 150g vegetable crisps
• Drizzle of olive oil