Step 1

Peel, wash and chop the potatoes and carrots.

Step 2

Wash the leek, and chop it as well.

Step 3

Heat up the oil, add the butter and allow it to melt.

Step 4

Add the chopped leek, and sautee for 2-3 minutes until it softens, then add the carrot and potatoes and give it a good stir.

Step 5

Add the stock/broth and cook with the lid on for 12-15 minutes until the veggies are tender.

Step 6

Season with salt and pepper, add the tomato paste and mixed herbs, and garnish with fresh parsley.